Adapted from:

Photo Credit: Joanne Tsakos / Clean Eating Magazine


  • 1 5-oz boneless, skinless chicken breast
  • ⅛ tsp sea salt
  • ⅛ tsp fresh ground black pepper
  • 1 ½ cups sprouts (or pea / sunflower shoots, or microgreens)
  • 1 ½ cups peeled and shredded carrots
  • ½ cup fresh cilantro leaves, chopped
  • 3 tbsp fresh lime juice
  • 1 tbsp grated fresh ginger
  • 1 tbsp natural peanut butter
  • 1 tbsp soy sauce or tamari
  • 1 ½ tsp extra-virgin olive oil
  • 1 tsp rice vinegar
  • 2 large endive heads, trimmed and separated into leaves (about 18 leaves)
  • ⅓ cup roasted unsalted peanuts or cashews, chopped


  1. Cook the chicken breast: Thoroughly dry the chicken on all sides with paper towels. Season with the salt and pepper on all sides. Heat some oil over medium-high heat in a large skillet (cast iron is a great option) until shimmering, about 3 minutes.
  2. Swirl the pan just before adding the chicken to evenly distribute the oil. Add the chicken breast and do not touch, poke, or move it for 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn’t golden and crispy or ready to flip; give it a bit more time.
  3. Flip the breast over and add some additional butter, ghee, or oil. Pick up the pan and give it a gentle swirl to distribute the fat. Cook until the chicken reaches an internal temperature of 165°F, 5 to 7 minutes more.
  4. Remove the chicken to a plate or clean cutting board. Let rest for at least 3 minutes or until cool enough to handle, then shred with a fork.
  5. Meanwhile, in a large bowl, combine bean sprouts, carrots, cilantro, lime and ginger. In a small bowl, whisk together peanut butter, soy sauce, oil and vinegar.
  6. Arrange endive leaves on a platter. Fill leaves with bean sprouts mixture. Top with chicken then drizzle peanut sauce over top. Garnish with nuts.