1/2tsp of each:garlic powder, onion powder, chili powder, dried oregano
salt to taste
Salad:
1/2headred cabbage,thinly sliced
1yellowbell pepper,thinly sliced
1redbell pepper,thinly sliced
1largecucumber,thinly sliced
1carrot,julienned
4scallions,thinly sliced
1/3cupcilantro,chopped
1/2cupsalted peanuts,chopped
Instructions
Marinate Chicken:
In a large bowl, whisk together the soy sauce, oil, honey and seasonings. Add the the chicken to the bowl, toss to coat all, cover and refrigerate while you prep your salad ingredients and dressing.
Dressing:
Whisk together your ingredients until smooth. May need to add water (1 tbs at a time) to reach desired drippy consistency. Taste and adjust honey, salt or tang as needed.
Cook Chicken:
Heat a large skillet on medium high. Once hot, add the chicken pieces in and cook for about 5-6 minutes per side or until internal temperature reads 165° F. Remove from the pan and transfer to a cutting board to rest for 5 minutes. Slice thin and toss with the rest of your salad ingredients. Top with dressing and enjoy!
Notes
Use tamari instead of soy sauce to make it a gluten free dish.Use tofu instead of chicken to make it a vegan dish.If you don't like peanuts, you can sub in cashews or sunflower seeds.