I wanted to make a light and colorful meal for you this week. It's similar to the chicken lettuce wraps I make, but simplified and I tweaked the dressing a bit. Be sure to let me know if you try it out!
Ingredients (Serves 4):
1 lb boneless, skinless chicken breasts
2 hearts of romaine, chopped
2 cups red cabbage, thinly sliced
1 1/2 cups shredded carrots
3 scallions thinly sliced
1/4 cup all natural chunky peanut butter
5 tablespoons lime juice
2 tablespoons agave
1 tablespoon tamari
1 teaspoon soy sauce
1/4 teaspoon salt
Pinch of cayenne pepper (to taste)
Water to thin
First make the dressing...add peanut butter, lime juice, agave, tamari, soy sauce, and salt to a medium sized bowl and mix well. Slowly add water and stir until it reaches your desired consistency. Add cayenne pepper to taste.
Next you are going to cook up the chicken! Drizzle chicken breasts with olive oil and season with salt + pepper. Grill over medium-high heat until chicken reaches an internal temperature of 165 degrees. Set aside to cool.
While the chicken is cooling arrange salads evenly on plates. When your chicken is cool enough, slice it and place on the plate with the salad.
Drizzle with peanut dressing and serve with a fresh lime wedge. Enjoy!