Let’s face it. The idea of having a big salad for dinner isn’t generally all that exciting. But this one is good…really good!  And who doesn’t love peanut sauce? I actually use almond butter and the result is every bit as delicious.

The addition of red cabbage makes the salad more flavorful and nutritious. Red cabbage is loaded with a wealth of phytochemicals, antioxidants, nutrients, vitamins, and minerals. Some of these essential components include folate, calcium, manganese, magnesium, iron, and potassium, as well as vitamin C, A, E, K, dietary fiber, and the B-complex vitamins. Definitely worth a try for the health benefits alone!

Ingredients

Dressing

1/4 cup creamy almond butter

1 tablespoon honey

1 tablespoon low-sodium tamari

Juice of half a lime

Pinch of cayenne pepper

Salad

1 pound boneless skinless chicken breast (organic if possible)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon good olive oil

6-8 cups chopped romaine lettuce

2 cups finely shredded red cabbage

2 large carrots, julienned

1/2 red bell pepper, thinly sliced

3 scallions, white and light green parts chopped

1/4 cup chopped peanuts or almonds

1 lime, quartered for serving

Directions

To make the dressing, in a small bowl whisk together the almond butter, honey, tamari, lime juice and cayenne pepper until smooth.

Pound the chicken to 1/2 inch thickness. Season liberally with sea salt and fresh ground pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat and cook the breasts until golden and cooked through,  4-5  minutes each side. Remove from heat. Slice into thin strips when cool.

In a large bowl combine the lettuce and cabbage, carrots, peppers and scallions. Add the chicken, drizzle the dressing over the salad and toss gently to coat.

To serve divide the salad onto plates, top with chopped nuts and garnish with lime wedges.