Asian Crunch Chicken Salad

I am continuing on my quest to cook and eat healthier in hopes that the baby weight will soon start to come off in combo with some crazy exercising.  The dressing was very tasty and it had an ENTIRE BUNCH of cilantro in it, so you know I was all over that!  One day I may just make a salad with just cilantro :)  The peanuts were a great addition...they had a great crunch.  


This salad was very yummy for an entree, I'd say it could serve 5-6 adults for an entree, 8-10 for a side dish. 


Asian Crunch Chicken Salad
From:  Your Home Based Mom

1 lb. chicken breasts, skinless and boneless

3 Tbsp olive oil

2 Tbsp fresh lime juice

1 Tbsp cilantro, chopped fine

1 tsp salt and pepper

1/4 tsp crushed red pepper flakes

1/4 tsp cayenne pepper

1/2 C olive oil

1/4 C fresh lime juice

1 Tbsp grated lime peel

3 Tbsp white wine vinegar

1/4 tsp chili powder

2 Tbsp sugar

1 tsp salt and pepper

Combination of shredded Napa Cabbage and baby spinach (about 5-6 cups)

1 C shredded carrots

1 bunch cilantro, chopped

1 C chopped peanuts

Cut chicken breasts into thin strips.  In a bowl combine 3 Tbsp olive oil, 2 Tbsp lime juice, 1 Tbsp cilantro, salt and pepper.  Add chicken and marinate for 30 minutes.  Heat pan and saute chicken until cooked through.  Set aside to cool.

In a bowl mix together the 1/2 C olive oil, 1/4 C lime juice, lime peel, vinegar, chili powder, sugar, 1 tsp salt and 1 tsp black pepper.

In a large bowl,  add together cabbage, spinach, carrots, cilantro, chicken and peanuts.  Add in dressing mixture and toss.