| 12 | 35 | 571 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 2 |
| 1 breast | Chicken breast, boneless, skinless (or turkey breast, baked in oven) |
| 1/2 cabbage | Napa cabbage, raw (shredded) |
| 1 green onion (stem) | Green onion (chopped) |
| 1 medium pepper(s) | Red bell pepper (julienned) |
| 1/2 cup whole | Sugar snap peas (chopped) |
| 1 1/2 tbsp | Extra virgin olive oil (for dressing) |
| 1 tsp | Sesame oil (for dressing) |
| 1 1/2 tbsp | Rice vinegar (for dressing) |
| 1 1/2 tbsp | Coconut aminos, Coconut Secret (for dressing) |
| 1 tbsp | Sunflower seed butter (for dressing) |
| 2 tbsp | Mayonnaise (or homade mayo, for dressing) |
| 2 tbsp | Sesame seeds (to sprinkle on top) |
1. Preheat oven to 425 degrees Fahrenheit .
2. Place chicken breasts on a baking tray or dish, coating with oil, salt and pepper (to taste). Bake in the oven for 20 minutes. Remove from the oven, and let cool for 10 minutes before shredding.
3. In a large bowl, combine the shredded napa cabbage, green onions, bell pepper, and snap peas.
4. To make the dressing, mix the following in a small bowl:
5. Pour dressing over the vegetables and toss ingredients until well combined. Top with sliced chicken and a sprinkle of sesame seeds.
| Meat | 1.3 |
| Meat Alternative | 0.6 |
| Vegetables | 6.7 |
