Add all salad ingredients to a large bowl and mix until well combined.

If meal prepping, divide equally between four bowls with airtight lids.The peanuts tend to fall to the bottom of the big bowl, so be sure to divide them up at the end or add them to the individual meal prep bowls instead of mixing into the large salad. Add the cooled chicken and store everything in the fridge for up to 4 days.

Mix all dressing ingredients together in a small bowl. If your peanut butter is super thick, stick it in the microwave for 20 seconds before mixing with the other ingredients. The final dressing should be creamy. Add more water if it’s too thick for you.

For the freshest salads, wait to add dressing until just before consuming, or at least on the day of consuming.

Preheat the oven to 425 degrees F. Lightly season both sides of 2 or 3 boneless skinless chicken breasts with salt and pepper. Place on a foil-lined baking sheet. Cook in a preheated oven for 22-28 minutes, or until the internal temperature reaches 165 degrees F. Begin checking at 22 minutes if your chicken is on the thinner side.

When cooled, cut into chunks, strips, cubes (or your favorite shape) and toss it with your finished salads.