NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 cups mixed greens

0.5 cup shredded carrots

0.5 cup sliced cucumbers

0.5 cup shredded red cabbage

1 tbsp sliced almonds

1 tsp sesame seeds

1 tsp toasted sesame oil

1 tbsp rice vinegar

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp honey

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch bite-sized pieces.

• 2

  In a small bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and crispy on all sides.

• 4

  While the chicken cooks, whisk together the toasted sesame oil, rice vinegar, coconut aminos, grated fresh ginger, minced garlic, and honey in a small jar.

• 5

  In a large serving bowl, combine the mixed greens, shredded carrots, sliced cucumbers, and shredded red cabbage.

• 6

  Top the vegetable base with the warm crispy chicken, then sprinkle with sliced almonds and sesame seeds.

• 7

  Drizzle the prepared ginger-sesame dressing over the salad and toss gently before serving.