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We love a crunchy salad and this one hits all the flavors: a little salty, a little sweet and spicy. Also! Added in a quick & easy homemade peanut sriracha sauce if you're feeling it.
What you'll need:
chicken breast
romaine & red cabbage
edamame
carrots
cashews (raw or roasted, up to you!)
cilantro
homemade peanut sriracha dressing
Let's make it!
Preheat oven to 375 degrees
Rinse and pat dry chicken breast; place on cooking sheet and lather with olive oil, salt and pepper
Bake chicken at 375 for 45 minutes
Steam edamame as instructed on bag
Prep the remaining ingredients: slice romaine and red cabbage, steam edamame, slice carrots (julienne style), chop cashews, chopped cilantro
The dressing!
2 tbsp peanut butter
2 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp soy sauce (or coconut aminos)
fresh ginger
minced garlic
Mixed together and add a few tablespoons of water to thin to the consistency you like
Assemble bowl:
romaine
cabbage
sliced chicken breast
edamame
carrots
cashews
cilantro
drizzle with peanut dressings and lemon
Give that baby a good shake to mix all the ingredients together - bon appétit!
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