Season the chicken breasts with salt and pepper. Cook in a skillet for about 6 minutes on each side until golden brown and internal temp reaches 165°F. Remove and let rest before slicing.

While the chicken rests, wash and slice the bell peppers, julienne the carrots, and dice the cucumber. Add optional cabbage if desired.

In a bowl, combine peanut butter, soy sauce, lime juice, and honey. Whisk until smooth, add water if needed.

Add sliced chicken to the bowl with the veggies and toss gently to combine.

Drizzle the peanut dressing over the salad and toss to coat evenly.

Transfer to serving plates, sprinkle with crushed peanuts and garnish with cilantro.