• Step 1: Preheat your grill or oven to 400°F (200°C). Season the chicken breasts with salt and pepper, then grill or bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C). Allow the chicken to rest for 5 minutes, then slice or shred it into bite-sized pieces.
• Step 2: In a large mixing bowl, combine the chopped romaine lettuce, shredded cabbage, carrots, sliced cucumber, chopped cilantro, and basil. Toss to mix the vegetables evenly.
• Step 3: In a small bowl, whisk together the ingredients for the peanut dressing: 1/4 cup creamy peanut butter, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon sesame oil, and 2-3 tablespoons warm water to thin the dressing to your desired consistency.
• Step 4: Add the sliced or shredded chicken to the vegetable mixture and drizzle the peanut dressing over the top. Toss gently to coat the salad evenly.
• Step 5: Garnish the Thai Chicken Salad with the chopped roasted peanuts just before serving.