The useful part
How to prep it
- 1
Season the chicken with salt and cook it in a lightly oiled skillet over medium heat until browned and 165°F throughout, about 6 minutes per side. Rest, then shred.
- 2
Whisk the peanut butter, lime juice, soy sauce, vinegar, honey, and 3 tablespoons water into a pourable dressing.
- 3
Toss the cabbage, carrots, scallions, and half the peanuts with half the dressing.
- 4
Divide the slaw and chicken into four containers. Pack the remaining dressing and peanuts separately.
Work with what you have
Easy substitutions
Use the closest swap that fits what you have and how you plan to pack it.
chicken
baked tofu or shredded rotisserie chicken
peanut butter
sunflower seed butter or tahini
Make the next meal easier
Leftover plan
Leftover plan
Put extra chicken and slaw in a tortilla for a quick wrap; add the dressing right before rolling.
Storage
Keep the prepared components chilled in sealed containers. Refrigerate within 2 hours and use within 3 days.
Reheat
Serve cold or warm only the chicken. Keep the slaw, dressing, and peanuts separate so the cabbage stays crisp.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.