Chicken Breast per person.
1 Bad Cabbage Mix
2-4 Radish
Green Onions to taste
Snow Peas to taste
Cashews
1 Cucumber
1/2-1 tsp. Cilantro
2 tbsp. Honey or Agave
2-4 tbsp. Lime Juice
1 tbsp. Garlic
2 tsp. Sriracha
1/2-1 c. Creamy Peanut Butter
Cook the Chicken. Heat a sauté pan over medium to high heat. Add 2 tbsp. of oil to the pan. Add a pinch of salt and pepper to the chicken breasts then add to the pan. Cook on each side for 3-4 minutes or until golden brown.
Prep the Vegetables. Slice the radish and cucumber into thin circular slices. Slice the green onion on a bias (angle). Chop the cilantro and the garlic. Slice the limes in half. Reserve the vegetables for final mixing of the salad.
Make the Dressing: In a bowl, melt peanut butter in microwave for 30 seconds. Add the cilantro, garlic, honey, Sriracha and the lime juice then combine.
Mix the Ingredients. Add all the sliced vegetables and cabbage mix to a mixing bowl. Drizzle the
dressing over the salad and mix. Slice the cooked chicken into thin pieces and reserve for plating.
Add cashews for plating.