CHICKEN AVOCADO SALAD WITH PEANUT DRESSING

INGREDIENTS:

• 1 pound boneless skinless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 3  tablespoons honey
• 2 teaspoons apple cider vinegar
• 2 teaspoons peanut butter
• 3 cups chopped napa cabbage
• 2 cups slaw mix a mix of chopped cabbage and shredded carrots
• 1 avocado thinly sliced
• 1/2 seedless cucumber thinly sliced
• 1/4 cup peanuts chopped

PEANUT DRESSING

• 1/2 cup peanut butter
• 1 1/2 tablespoons low-sodium soy sauce
• 1 lime juiced
• 1 garlic clove minced
• 1/4 cup rice vinegar

INSTRUCTIONS:

1. Heat the broiler on your oven to high and place an oven rack 6 inches below. Line a baking sheet with foil.
2. Season the chicken on both sides with the salt, pepper and paprika. Place it on the baking sheet and broil for 7 minutes, the flip and broil for 7 minutes more. While the chicken is broiling, whisk together the honey, vinegar and peanut butter. Brush it on the chicken and broil for 2 more minutes. Flip the chicken one more time, brush with the honey mixture and broil 2 minutes more. Remove the chicken and let it cool slightly. Slice into pieces
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