1 T. Sriracha
1/2 c. peanut sauce
1 t. black pepper
1 t. curry powder
5 c. shredded cabbage
1 orange, peeled and segmented
1 green onion, sliced
1/4 c, sliced almonds
Toss chopped chicken with Sriracha, 1 T. of peanut sauce, pepper, and curry. Broil on a greased sheet pan for 10 minutes, flipping after 5 minutes. Let chicken cool and serve over cabbage, oranges, onions, and almonds. Drizzle more peanut sauce to dress the salad.
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