Instructions

• Make the dressing: in a small bowl whisk together 1/4 cup creamy natural peanut butter, 2 tablespoons honey, 1 tablespoon low-sodium soy sauce, the juice of 1/2 medium lime, and 1 pinch cayenne pepper until smooth. If the dressing is very thick, warm it in a microwave-safe bowl in 10–15 second increments, stirring between increments, until it loosens to a pourable consistency. Set aside.
• Prep the chicken: pat 1 pound boneless skinless chicken breasts dry and season both sides with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
• Cook the chicken: heat 2 teaspoons extra virgin olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chicken and cook until golden brown and cooked through, about 5–8 minutes per side depending on thickness (internal temperature should reach 165°F). Transfer the chicken to a plate and let rest for about 5 minutes.
• Slice the chicken: after resting, slice the chicken into thin strips.
• Assemble the salad: in a large bowl combine 2 medium romaine lettuce hearts (about 6 cups), 2 cups finely shredded red cabbage, 2 large carrots cut into matchsticks, and the white and light green parts of 3 medium scallions, chopped.
• Dress and toss: add the sliced chicken to the bowl, drizzle the prepared dressing over the salad, and toss gently until everything is evenly coated.
• Serve: divide the salad among 4 plates or bowls, sprinkle each with the total 1/2 cup chopped unsalted peanuts, and serve with 1 medium lime, quartered, on the side.