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If using raw chicken breasts: Pat chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove from skillet, let rest for 5 minutes, then shred using two forks.

Prepare the salad vegetables: In a large bowl, combine the shredded Napa cabbage, chopped romaine lettuce, shredded carrots, thinly sliced red bell pepper, thinly sliced cucumber, sliced green onions, and chopped fresh cilantro.

Make the peanut dressing: In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, and lime juice. Gradually add water, 1 tablespoon at a time, until the dressing reaches your desired consistency. It should be pourable but still thick enough to coat the salad.

Assemble the salad: Add the shredded cooked chicken to the bowl with the prepared vegetables. Pour the peanut dressing over the salad.

Toss the salad gently until all ingredients are well coated with the dressing. Garnish with chopped roasted peanuts, sesame seeds, and crispy wonton strips (if using). Serve immediately.


If using raw chicken breasts: Pat chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove from skillet, let rest for 5 minutes, then shred using two forks.

Prepare the salad vegetables: In a large bowl, combine the shredded Napa cabbage, chopped romaine lettuce, shredded carrots, thinly sliced red bell pepper, thinly sliced cucumber, sliced green onions, and chopped fresh cilantro.

Make the peanut dressing: In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, and lime juice. Gradually add water, 1 tablespoon at a time, until the dressing reaches your desired consistency. It should be pourable but still thick enough to coat the salad.

Assemble the salad: Add the shredded cooked chicken to the bowl with the prepared vegetables. Pour the peanut dressing over the salad.

Toss the salad gently until all ingredients are well coated with the dressing. Garnish with chopped roasted peanuts, sesame seeds, and crispy wonton strips (if using). Serve immediately.
