Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped cucumber
- 1/4 cup chopped cilantro
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (optional, for a spicy kick)
Feel free to substitute the chicken with tofu to make it vegetarian, or swap out the peanut butter for almond butter if you have allergies. This recipe is all about flexibility and making it work for your family’s needs.
Instructions
- Preheat your oven to 375°F (190°C). Season the chicken breasts with olive oil, salt, and pepper.
- Place the chicken on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing.
- While the chicken is baking, prepare the peanut dressing. In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and sriracha until smooth.
- In a large salad bowl, combine the mixed greens, shredded carrots, sliced bell pepper, chopped cucumber, and cilantro.
- Add the sliced chicken on top of the salad, then drizzle with the peanut dressing.
- Toss the salad gently to combine, ensuring each bite is coated with the delicious dressing.
- Sprinkle the chopped peanuts over the top for a satisfying crunch.
As you toss the salad, remember that cooking is about love and connection. Picture your family around the table, each bite sparking joy and conversation, and let those thoughts guide your hands.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International