NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

8 oz konjac noodles

0.25 cup shelled edamame

0.5 cup sliced cucumber

0.25 cup shredded carrots

1 tbsp toasted sesame oil

1 tbsp tamari

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tbsp green onions

1 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Drain and rinse the konjac noodles thoroughly under cold running water for 2 minutes to remove the natural scent.

• 2

  Place the noodles in a pot of boiling water for 2 minutes, then drain and set aside to cool completely.

• 3

  Season the chicken breast with sea salt and black pepper.

• 4

  Heat avocado oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through and golden.

• 5

  While the chicken rests, whisk together toasted sesame oil, tamari, rice vinegar, honey, grated fresh ginger, and minced garlic in a small bowl.

• 6

  Slice the rested chicken into thin strips.

• 7

  In a large bowl, combine the cooled noodles, chicken strips, edamame, cucumber, and carrots.

• 8

  Pour the dressing over the salad and toss thoroughly to coat all ingredients.

• 9

  Garnish with sliced green onions and toasted sesame seeds before serving.