Ingredients
For the Chicken:
3 boneless, skinless chicken breasts (about 1.5 lbs)
For the Vegetables:
1 cup bell peppers, thinly sliced
1 cup carrots, julienned
1 cup cucumbers, diced
1/2 cup cilantro, chopped
1/2 cup mint, chopped
For the Dressing:
1/2 cup unsweetened peanut butter
1/4 cup low-sodium soy sauce
Juice of 2 limes
1 tbsp honey (optional)
Water as needed (to thin)
Instructions
. Cook the Chicken
Season chicken lightly with salt and pepper.
Grill, bake at 375°F (190°C) for 20–25 minutes, or pan-sear until fully cooked (internal temp 165°F / 74°C).
Let rest 5–10 minutes, then slice thinly.
2. Prepare the Dressing
In a bowl, whisk together peanut butter, soy sauce, lime juice, and honey.
Add water 1 tablespoon at a time until smooth and pourable.
3. Assemble the Salad
In a large bowl, combine bell peppers, carrots, cucumbers, cilantro, and mint.
Add sliced chicken on top.
Drizzle with peanut dressing and toss gently to coat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes