| 17 | 15 | 707 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 2 |
| 1 chicken breast (196 g) | Chicken breast, boneless, skinless, grilled (or turkey breast) |
| 1/2 cabbage | Napa cabbage, raw (shredded) |
| 1 medium | Carrots (diced or grated) |
| 3 green onion (stem) | Green onion (minced) |
| 1 medium pepper(s) | Yellow bell pepper (julienned) |
| 1/2 cup whole | Sugar snap peas (trimmed and chopped) |
| 1 bunch | Cilantro (coriander) (chopped) |
| 1/4 cup | Slivered almonds (toasted) |
| 2 tbsp | Sesame seeds (toasted, optional) |
| 2 tsp | Sesame oil (for dressing) |
| 1 1/2 tbsp | Extra virgin olive oil (for dressing) |
| 1 1/2 tbsp | Almond butter (for dressing) |
| 1 1/2 tbsp | Rice vinegar (for dressing) |
| 1 1/2 tbsp | Coconut aminos, Coconut Secret (or tamari soy sauce, for dressing) |
| 1 1/2 tbsp | Mayonnaise (optional, for dressing) |
| 1 tsp minced | Ginger root (for dressing) |
| 1 tsp | Sriracha (for dressing) |
To grill chicken:
For the salad:
In a bowl, combine chicken, cabbage, carrots, onions, pepper, snap peas, cilantro, almonds and sesame seeds.
For the dressing:
In a bowl, whisk together sesame oil, olive oil, almond butter, rice vinegar, aminos, mayonnaise, ginger and Sriracha. Pour over salad and enjoy!
Serve immediately or chill a while to let flavours infuse.
| Meat | 1.3 |
| Meat Alternative | 1.0 |
| Vegetables | 9.1 |
