3 boneless, skinless chicken breasts (cut in pieces)
1 Tbsp soy sauce
1 large or 2 small romaine hearts (chopped)
1 mango (peeled and chopped)
1/2-3/4 cup frozen edamame beans (defrosted)
1/2-3/4 cup grated carrots
1/2 cup natural peanut butter
2 Tbsp rice vinegar
2 Tbsp soy sauce
2 Tbsp honey
1/2 Tsp sesame oil
1 lime (juiced)
1/2-1 Tsp sriracha
3 Tbsp hot water
This salad is extremely customizable - add as much or as little of all the ingredients as you would like. I like a salad with lots of stuff in it so I load it up. You will have extra dressing so save it in the fridge for future salads or use as a dipping sauce for veggies.
Pre-heat a large non stick skillet over medium high heat and add olive oil. Add peppers, snap peas, and garlic an mix to coat. Add cashews and cook for about 5-7 minutes, or until they start to blacken and soften. Remove and set aside.
Spray the same skillet with cooking spray and add chicken. Season with salt and pepper and cook until just cooked through. Add soy sauce and mix to coat. Remove and set aside.
In a large bowl add romaine, carrots, edamame, and mango. Add pepper mixture and chicken and toss. Pour dressing evenly over salad and toss again to coat evenly with dressing.
Combine all ingredients in a large bowl and mix to combine. If you like things a little spicier add some extra sriracha.