NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Green cabbage

0.5 cup Carrots

0.5 cup Mandarin orange segments

2 tbsp Green onions

0.5 tbsp Sliced almonds

1 tsp Toasted sesame oil

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.5 tbsp Almond butter

0.25 tsp Ground ginger

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Poach or grill the chicken breast until the internal temperature reaches 165°F, then shred or slice into bite-sized pieces.

• 2

  In a large mixing bowl, combine the shredded green cabbage, grated carrots, and thinly sliced green onions.

• 3

  In a small jar or bowl, whisk together the almond butter, toasted sesame oil, rice vinegar, coconut aminos, ground ginger, garlic powder, sea salt, and black pepper until the dressing is smooth and emulsified.

• 4

  Pour the dressing over the cabbage mixture and toss thoroughly until every leaf is well-coated and vibrant.

• 5

  Gently fold in the prepared chicken and mandarin orange segments, taking care not to break the delicate fruit pieces.

• 6

  Transfer the salad to a serving bowl and garnish with sliced almonds for a satisfying crunch.