Thai Chicken Salad Peanut Dressing for 4

Instructions:

1. Heat coconut oil in a skillet over medium high heat. Note: Wait until the oil shimmers before adding meat.
2. Season chicken breasts with salt and sear until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.
3. Let the meat rest for 5 minutes before slicing into thin strips. Note: Resting prevents the juices from running out, keeping the chicken moist.
4. In a small bowl, combine peanut butter, lime juice, soy sauce, maple syrup, rice vinegar, ginger, and garlic.
5. Whisk vigorously until the mixture is smooth and fully combined.
6. Slowly add warm water one tablespoon at a time to the dressing until it reaches a pourable, velvety consistency.
7. In a large bowl, combine the Napa cabbage, red cabbage, carrots, bell pepper, and scallions.
8. Add the sliced chicken and cilantro to the vegetable mix.
9. Pour the thai chicken salad peanut dressing over the salad and toss gently with tongs until every shred is evenly coated.
10. Garnish with sliced almonds just before serving to ensure they stay shatter crisp.