This salad is filling and very tasty! The tender chicken is perfectly seasoned, the veggies are crisp and fresh, and the peanut dressing adds a creamy, tangy kick. Once you start, it's hard to stop eating it!
Heat a non-stick skillet to a medium-high heat. Add 2 teaspoons of oil. Add the chicken. Cook the chicken until brown and cooked through. About 4-5 minutes.
2 tablespoons oil
While the chicken cooks, whisk 2 teaspoons rice vinegar, 2 teaspoons peanut butter, 2 teaspoons soy sauce, kosher salt, and 2 teaspoons honey in a small bowl. You can warm the peanut butter in the microwave if needed. It combines better warm.
When the chicken is done cooking, turn the heat down to medium-low and add the sauce. Toss to coat the chicken. Cook another 1-2 minutes then remove from the heat.
Whisk together the remaining rice vinegar, soy sauce, honey, and garlic together. (You can use the same bowl you made the peanut sauce in.) Slowly whisk in the remaining oil. Season with salt and pepper.
1 large garlic clove
Add carrots, bell peppers, cabbage, romaine, and half of the almonds. Add the dressing. Toss to combine. Season if needed.
1 cup carrots, 1 cup red bell pepper, 2 cups cabbage, 1 head romaine lettuce, ½ cup almonds