Thai Crunch Salad with Peanut-Lime Chicken Breast

Ingredients

• 1 lb Chicken Breast
• 3 cups Cabbage, shredded fine
• 1 cup Carrot, julienned
• 3 tbsp peanut butter
• 1 tbsp soy sauce
• Juice and zest of 1 lime
• 1 tsp honey or sugar
• 1 tsp sriracha (or more, obviously)
• Cilantro and mint, torn
• 2 tbsp crushed peanuts

Method

1. Whisk the dressing: peanut butter, soy sauce, lime juice and zest, honey, sriracha, and warm water a tablespoon at a time until it pours like heavy cream.
2. Season and cook the Chicken Breast in a hot, lightly oiled skillet until golden and cooked through, then rest 5 minutes and slice against the grain.
3. Toss the Cabbage and Carrot with half the dressing — really work it in with your hands so every shred is coated.
4. Pile the dressed vegetables onto plates, lay the sliced Chicken Breast over, and drizzle with the remaining dressing.
5. Finish with the herbs and crushed peanuts. The first bite should crunch audibly; if it doesn't, add more peanuts.