½cupcrushed unsalted peanutssub cashews for Whole30
chopped cilantro leaves
lime wedges
for dressing
4tbs.liquid aminos
2tbs.sesame oil
2tsp.sriracha
1tsp.sesame seeds
Instructions
Start by seasoning chicken breasts on both sides with garlic powder, salt + pepper. heat 2 tbs. olive oil over medium heat in a skillet. when warm, add chicken “pretty side” down first. after 6 minutes, flip over and cook for another 6. if breasts are thicker, sear the sides of them on the sides of the pan to help cook. let sit for at least 5 minutes before slicing for salad.
Meanwhile, chop veggies for salad and place into large bowl, reserving sliced avocado. toss together with peanuts and cilantro (if using), then place avocado slices and lime wedges on top. top salad with sliced chicken.
In small bowl, whisk together ingredients for dressing, adding spice with more sriracha if needed. pour over salad when ready to serve! dressed salad will keep in refrigerator for up to two days.