Thai-Inspired Chicken and Cabbage Salad with Peanut-Lime Dressing

In a small bowl, combine 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cut 1 pound chicken breast into thin strips and toss with the lime mixture. Let marinate for 10 minutes while preparing other ingredients.

Thinly slice 4 cups green cabbage and place in a large bowl.

Julienne 1 red bell pepper and add to the cabbage.

Peel and grate 1 large carrot and add to the bowl.

Thinly slice 3 stalks of green onions and add to the bowl.

Roughly chop 1/4 cup fresh cilantro and set aside for garnish.

For the dressing, mince 2 cloves of garlic and 1 tablespoon ginger.

In a small bowl, whisk together 2 tablespoons natural peanut butter, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1 teaspoon fish sauce, 1 teaspoon sriracha sauce, minced garlic, and ginger until smooth. Add 1-2 tablespoons water if needed to thin the dressing.

Heat 2 teaspoons olive oil in a non-stick skillet over medium-high heat.

Add the marinated chicken strips and cook for 5-7 minutes, stirring occasionally, until chicken is cooked through and slightly browned.

Toss the cabbage mixture with half of the peanut-lime dressing until well coated.

Divide the salad among three plates, top with cooked chicken strips, drizzle with remaining dressing, and garnish with chopped cilantro.

Serve immediately or store components separately and assemble just before eating.