Credits to @organic_oren
Ingredients
Serves: 6
Salad
- 2 lbs chicken breast
- Olive oil
- Salt and pepper
- 1 large head/heart of romaine, chopped
- 3 cups red cabbage, thinly sliced (about 1/3 of a cabbage head)
- 2 cups cucumber, roughly chopped (about 1.5 English cucumbers)
- 1 cup shredded carrots
- 1.5 cups shelled edamame (I use frozen and microwave to steam)
- 6 scallions, thinly sliced
- 1/2 cup roasted peanuts, chopped
Creamy Peanut Dressing
- 1/2 cup creamy peanut butter
- 3 Tbsp tamari
- 3 Tbsp rice wine vinegar
- 2 Tbsp maple syrup
- 1 Tbsp sesame oil
- 1-3 Tbsp water, to thin the dressing
Directions
- Cook the chicken: season chicken breast with olive oil, salt, and pepper. Cook your preferred way (I like to grill mine). Remove from heat and let rest while you make the rest of the salad.
- Prep the veggies: chop the romaine and add to a large bowl. Using a mandoline, thinly slice the red cabbage and add to the bowl. Roughly chop the cucumber and add to the bowl, along with the shredded carrots, steamed edamame, and thinly sliced scallions.
- Make the dressing: in a small bowl, combine all dressing ingredients except water. Whisk until smooth, then add water a tablespoon at a time, whisking after each tablespoon, until the dressing reaches your desired consistency. Taste and adjust tamari, rice wine vinegar, or maple syrup.
- Assemble: roughly chop the cooled chicken and add to the bowl with the rest of the salad ingredients (if you are meal prepping, make sure it’s cooled before adding to the salad or it will wilt your veggies). Add the dressing and toss to combine. Serve in shallow bowls and top with peanuts.
