NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Shredded green cabbage

1 cup Shredded red cabbage

0.25 cup Diced mango

0.25 cup Shredded carrots

0.25 cup Sliced red bell pepper

1 tbsp Almond butter

1 tbsp Coconut aminos

1 tbsp Fresh lime juice

0.5 tsp Red chili flakes

0.25 oz Sliced almonds

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat avocado oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, approximately 6 minutes per side.

• 3

  While the chicken cooks, whisk together the almond butter, coconut aminos, fresh lime juice, and red chili flakes in a small bowl until the dressing is smooth.

• 4

  In a large mixing bowl, combine the green cabbage, red cabbage, carrots, bell pepper, and diced mango.

• 5

  Slice the cooked chicken into thin bite-sized strips and add them to the salad bowl.

• 6

  Drizzle the almond chili dressing over the salad and toss thoroughly to ensure every ingredient is well coated.

• 7

  Garnish with sliced almonds for a final layer of texture and serve immediately.