Ingredients
3 tablespoons olive oil2 tablespoons lime juice1 tablespoon minced fresh cilantro1-1/2 teaspoons grated lime zest1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon cayenne pepper1 pound boneless skinless chicken breasts, cut into thin stripsDRESSING:1/2 cup olive oil1/4 cup lime juice2 tablespoons rice vinegar2 tablespoons sugar1 tablespoon grated lime zest3/4 teaspoon salt1/2 teaspoon crushed red pepper flakes1/4 teaspoon pepperSALAD :5 cups thinly sliced cabbage (about 1 pound)1 cup minced fresh cilantro1 cup julienned carrots1 cup salted peanuts, coarsely chopped
Preparation
In a large bowl, mix the first 7 ingredients; add chicken and toss to coat. Refrigerate, covered, 30 minutes. In a small bowl, whisk dressing ingredients.
In a large skillet over medium-high heat, stir-fry half the chicken mixture for 4-5 minutes or until no longer pink. Remove from pan; repeat with remaining chicken. Cool slightly.
In a large bowl, combine cabbage, cilantro, carrots and chicken; toss to combine. Add peanuts and dressing; toss to coat. Serve immediately.
