Thai Salad with Chicken & Lime Peanut Dressing

Start by prepping all the vegetables. Shred the cabbage and carrots. If you have one, use the slicing blade of your food processor for the cabbage and the shredding blade for the carrots. If not, you can also just cut them with a knife. Slice the onion, cucumber and celery. Put all the vegetables into a bowl.

Fill a large bowl with cold water and ice. Then blanch your edamame by bringing a small pot of water to a boil, adding the edamame and cooking for 90 seconds. Then quickly remove them from the water using a slotted spoon and put the cooked edamame into the ice water for a few minutes. Then drain and add them to the rest of the veggies in the bowl.

Split each chicken breast in half horizontally, so that you have 2 thinner halves. This will help the chicken cook faster. Season the chicken with salt and pepper.

Heat a pan over medium high heat with 2 tablespoons olive oil. When oil is hot add the chicken and sear the chicken for a few minutes on each side, until they’re cooked through. Since they are pretty thin this will probably only take 3-4 minutes per side but just make sure the juices run clear. Then remove pan from heat and set aside.

Make the dressing by combining all the dressing ingredients in a food processor (or just chop everything up by hand and whisk it all together in a bowl).

Plate your salad veggies. Drizzle some of the dressing on the salad and top with slices of chicken, sliced avocado and chopped roasted peanuts.