Spicy Peanut & Red Pepper Crusted Chicken Salad
This was our lunch today. It was sooo good. I made about a thousand yummy noises. It had just the right amount of heat, sweet, spice and peanutty goodness.
Season organic boneless skinless chicken thighs with salt & pepper, a dash of cayenne (as much as you like, (go sparingly at first because this flavor grows) , a pinch of paprika, a shake of garlic powder, and a sprinkle of coriander powder. Sear in a skillet with olive oil. Once the chicken caramelizes on both sides, flip once more and cover. It’s cooked all the way when it’s no longer pink inside, about 10 - 15 minutes.
Wash and chop your favorite salad greens, napa cabbage, carrots, bean sprouts, green onions, red bell peppers and cilantro.
For the spicy peanut dressing, whisk 3 tblsp peanut butter with 2 tblsp honey, 2 tblsp rice vinegar, 1 tsp soy sauce, 1 tblsp sesame oil, fresh grated ginger and garlic and 1 tblsp red chili paste. Season with salt & pepper.
Toss it all together. Garnish with crushed peanuts. Yumm!