Chinese Chicken Salad

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 1/2 cups thinly sliced red cabbage (about 1/3 medium head)
• 1/2 cup shredded carrot (about 1 large carrot)
• 1/3 cup thinly sliced scallion (on the diagonal, about 4, and green parts)
• 1 teaspoon low sodium soy sauce
• 3 tablespoons low sodium soy sauce
• 3 1/2 teaspoons granulated sugar
• kosher salt
• 1 garlic clove
• 1 inch piece fresh ginger, peeled and sliced
• 1/4 cup packed cilantro leaf, plus 1 tbs. chopped
• 3 tablespoons creamy peanut butter
• 1 tablespoon fresh lemon juice
• 2 tablespoons peanut oil
• 1 lb thinly sliced chicken breast
• 1/3 cup toasted sliced almonds or 1/3 cup chopped peanuts

Recipe

• 1 in a bowl, combine the cabbage, carrots, scallions, 1 teaspoons soy sauce, 1 teaspoons sugar, and a big pinch of salt. set aside for 20 minutes, tossing occasionally.
• 2 in a small food processor, chop the garlic and ginger. scrape the bowl with a spatula, add the 1/4 cup cilantro and chop thoroughly. scrape the bowl, add the peanut butter, 1 tbs. hot water, the lemon juice, 1 tbs. oil, 3 tbs. soy sauce, and 2-1/2 teaspoons sugar. pulse until well combined, scraping the bowl as needed.
• 3 in a large skillet over medium-high heat, heat 1 tbs. oil.
• 4 season the chicken pieces with salt and put them in the hot pan (in batches, if necessary). cook on one side until the edges are (1 to 2 minutes); turn and cook until just firm, another 1 to 2 minutes.
• 5 transfer to a cutting board and stack them in one or two piles; let rest for 3 to 4 minutes. slice the chicken into generous 1/4-inch strips and put them in a large bowl.
• 6 squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well to combine.
• 7 divide among four plates and garnish with the remaining cilantro and the toasted almonds or peanuts.