NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 cups mixed greens

0.5 cup shredded carrots

0.5 cup sliced cucumber

0.25 cup red bell pepper

1 tbsp sesame seeds

1 tbsp sliced almonds

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

0.5 tsp fresh ginger

0.5 tsp minced garlic

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt and black pepper.

• 2

  Heat the avocado oil in a medium skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

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

• 5

  In a large serving bowl, toss the mixed greens with shredded carrots, sliced cucumber, and red bell pepper.

• 6

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into thin strips.

• 7

  Arrange the sliced chicken over the salad base, drizzle with the prepared sesame-ginger dressing, and top with sesame seeds and sliced almonds.