NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 tsp Olive oil

0.13 tsp Sea salt

0.13 tsp Black pepper

1 cup Shredded green cabbage

0.5 cup Shredded kale

0.25 cup Shelled edamame

0.25 cup Shredded carrots

0.25 cup Red bell pepper

0.5 tbsp Creamy peanut butter

1 tsp Toasted sesame oil

1 tsp Tamari

1 tsp Fresh lime juice

0.5 tsp Freshly grated ginger

0.5 tbsp Sliced almonds

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, prepare the vinaigrette by whisking together the peanut butter, toasted sesame oil, tamari, lime juice, and grated ginger in a small bowl until smooth.

• 4

  In a large mixing bowl, combine the shredded cabbage, kale, edamame, carrots, and diced red bell pepper.

• 5

  Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin strips.

• 6

  Drizzle the peanut vinaigrette over the vegetable mixture and toss well to coat every leaf and vegetable.

• 7

  Transfer the salad to a serving bowl, top with the sliced chicken strips and garnish with sliced almonds for extra crunch.