Start by heating a skillet over medium heat and adding a drizzle of oil. Season the chicken breasts with salt and pepper, then place them in the hot skillet. Cook until they are golden brown and fully cooked through, which should take about 6-8 minutes per side. Once done, remove the chicken from the skillet and let it cool before slicing it into bite-sized pieces.

While your chicken cools, chop up your bell peppers, julienne your carrots, thinly slice the cucumber, and shred the red cabbage. Aim for bite-sized pieces to ensure every forkful of salad has a mix of textures and flavors. Don’t forget to chop the cilantro and slice the green onions.

In a mixing bowl, whisk together creamy peanut butter, low-sodium soy sauce, fresh lime juice, honey or maple syrup, and Sriracha if you’re feeling adventurous! Taste it as you go; feel free to adjust ingredients according to your preference.

In a large mixing bowl, combine all your prepared vegetables along with the sliced chicken. Drizzle your peanut dressing over everything. Using tongs or two large spoons, gently toss everything together until all ingredients are evenly coated.

To finish off your salad beautifully, top it with chopped cilantro and sliced green onions. You can serve it immediately or chill it in the fridge for about 30 minutes to enhance the flavors.