In a large bowl, combine the Napa cabbage, red cabbage, red peppers, green peppers and carrots.
In a small blender or food processor, blend together the ingredients for the dressing: rice vinegar, peanut butter, soy sauce, sesame seed oil, garlic and ginger.
Pour the dressing over the bowl of cabbage and vegetables, and toss to combine. Divide the salad into two large bowls.
Marinate the chicken with the olive oil and Asian five-spice powder and cook thoroughly on both sides. Remove from the pan, slice diagonally and divide between the two bowls. Garnish with the green onions and enjoy!
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Substitutes: For best results, follow the recipe as is. Since it's a salad though, the ingredients and measurements are just guidelines though, so feel free to adjust. Try swapping the chicken for shrimp of tofu.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.
Serving: 1g | Calories: 486kcal | Carbohydrates: 30g | Protein: 35g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 1312mg | Potassium: 1431mg | Fiber: 7g | Sugar: 11g | Vitamin A: 7555IU | Vitamin C: 154.1mg | Calcium: 249mg | Iron: 4.2mg