Categories: Lunch, salads

Ingredients

• For the Dressing:
• 1/3 cup coconut aminos
• 1/4 cup red wine vinegar (or apple cider vinegar)
• 3 tablespoons avocado oil
• 2 tablespoons toasted sesame oil
• 2 tablespoons minced ginger
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• For the Salad:
• 1.5 pounds boneless, skinless chicken thighs
• 4 diced green onions (can sub for 1/2 red onion finely diced)
• 1/2 large green cabbage, thinly sliced, or one whole green cabbage if it’s small
• 1/2 red cabbage, thinly sliced
• 2 cups shredded or matchstick carrots
• 1 cup sliced almonds
• 1 can Mandarin oranges (no sugar/syrup – check labels!)
• 1/2 cup chopped and loosely packed cilantro
• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds

Directions

1. Instructions

2. Combine all the ingredients for the dressing in a bowl

3. In a plastic baggie, add about 3-4 tablespoons of dressing with the chicken

4. Allow to marinate for at least a half hour

5. Add chicken with the dressing into a large skillet and cook over medium heat for 6-8 minutes on each side or until cooked thoroughly or grill

6. Allow to cool to room temperature before chopping and adding to the salad

7. Combine all other salad ingredients besides dressing and chicken in a large bowl

8. When chicken is cool, add to the salad

9. Stir in dressing well and enjoy!

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