Lunch: Chinese Chopped Chicken Salad with "Wok"-Fried Spicy Peanuts

This recipe includes fertility superfoods such as:

Romaine Lettuce, Chicken Breast, Nuts

Health and fertility benefits of Chinese Chopped Chicken Salad with "Wok"-Fried Spicy Peanuts

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood. Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

12 ounces skinless, boneless chicken breasts
1 teaspoons salt
1 head romaine lettuce, shredded very thin
1/2 head iceberg lettuce, shredded
1 carrot, shredded
1 cup fresh cilantro, roughly chopped
1 teaspoon peanut oil
1/2 cup peanuts (see headnote)
1 teaspoon sugar
1/2 teaspoon chile flakes
1/4 cup rice wine vinegar
2 tablespoons fresh orange juice
1 tablespoon ponzu
1 tablespoon soy sauce
1/4 cup sesame oil

Instructions

Fill a medium pot with enough water to cover the chicken by 2 inches. Add the salt to the water. Bring to a boil, then turn down the heat to just below a simmer. Place the chicken in the water, making sure the water does not boil so that the chicken stays tender. Once the chicken reaches an internal temperature of 150 degrees F or is firm and white in the center (not pink), remove from the pot and set on a plate to cool. Then cut into 1/2-inch cubes.
2. In a salad bowl, combine the romaine, iceberg lettuce, carrot, and cilantro.
3. To prepare the "wok"-style peanuts, in a medium skillet over medium-high heat, add the peanut oil, peanuts, sugar, and chile flakes. Stir occasionally until the peanuts have small char marks on them but are not burned, 2 to 3 minutes. Transfer to a plate to cool.
4. In a small bowl, whisk together the rice wine vinegar, orange juice, ponzu, soy sauce, and sesame oil until well combined. Adjust the seasoning to taste. Toss all the ingredients together with the dressing and serve.

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