Ingredients:
2 large organic chicken breasts, trimmed and tenderized, seasoned with s + p
3 loose carrots, peeled and sliced thin
1/3 head purple cabbage, chopped thin
1/3 head green cabbage, chopped thin
1 head romaine lettuce, chopped thin
1 cup chopped fresh cilantro
1 bunch chopped green onion, ends trimmed
1/2 cup sliced almonds, toasted in a skillet for a quick 2 min on medium
3 oranges, skins removed, sliced
⠀
Dressing:
3 tbsp extra virgin olive oil
2 tbsp toasted sesame oil
2 tbsp tamari sauce (GF soy sauce)
1 tbsp fresh peeled and grated ginger
1 tbsp toasted white and/or black sesame seeds (throw in a skillet for ~60 sec to become fragrant)
1.5 tbsp raw honey
2 tsp rice vinegar
1/2 tbsp minced garlic
1/2 tsp ground pepper
1 tsp sea salt
Method:
Grill your chicken, then shred with two forks. Chop all your veggies and add to a large salad bowl.
Whisk your dressing ingredients together and adjust based on flavor. Pour in the salad and toss together until thoroughly combined.
Chill for best results, then serve with sliced avocado.
