NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups shredded napa cabbage

0.5 cup shredded carrots

0.5 cup mandarin orange segments

2 tbsp sliced green onions

1 tbsp slivered almonds

1 tsp toasted sesame seeds

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper, then poach in simmering water until the internal temperature reaches 165°F.

• 2

  Remove the chicken from the liquid and let it rest for 5 minutes before shredding or slicing into thin strips.

• 3

  In a small glass jar, combine the coconut aminos, rice vinegar, toasted sesame oil, grated ginger, and minced garlic, shaking vigorously to emulsify.

• 4

  In a large bowl, combine the shredded napa cabbage, carrots, green onions, and mandarin orange segments.

• 5

  Add the prepared chicken to the bowl and drizzle with the sesame-ginger dressing, tossing gently to ensure everything is evenly coated.

• 6

  Divide the salad into bowls and top with slivered almonds and toasted sesame seeds for a satisfying crunch.