1 to 1.25poundsboneless skinless chicken breastscut into bite-sized pieces and seasoned with salt and pepper
Salad
4cupsromaine lettuce or kaleor your favorite greens
1cupsugar snap peassnow peas may be substituted
1cupdiced red bell peppers
1cupred cabbagesliced into thin ribbons
½cupgrated carrots
½cuppeanutsroughly chopped if desired (I used honey-roasted peanuts)
1green onionsliced into thin rounds
3 to 4tablespoonscilantrofinely minced
Instructions
Peanut Salad Dressing
To a medium bowl add all ingredients and whisk to combine until smooth and incorporated.
Taste, check for seasoning and flavor balance, and make any necessary adjustments (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.). I like my sauce on the thicker side but you can add more vinegar/honey to thin it if desired; set aside.
Chicken
To a large skillet, add the olive oil, sesame oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 5 to 7 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
Remove skillet from the heat and allow chicken to cool in pan while you assemble the salad.
Salad
To a large platter or bowl, add all ingredients plus the chicken and any cooking juices, and evenly drizzle with peanut sauce, to taste.
Notes
You likely won’t need all of the peanut sauce. Extra will keep airtight in the fridge for up to 1 week. Salad is best served fresh.