NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz raw cashews

1 cup shredded carrots

1 cup sliced cucumber

1 tbsp tamari

1 tbsp lime juice

1 tsp fresh ginger

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Place the chicken breast in a small pot and cover with water; bring to a light simmer and cook for 12-15 minutes until the internal temperature reaches 165°F.

• 2

  Remove the chicken from the water, let it cool slightly, and shred it into bite-sized pieces using two forks.

• 3

  While the chicken cools, lightly toast the raw cashews in a dry pan over medium heat for 3-5 minutes until fragrant and golden.

• 4

  In a small glass jar or bowl, whisk together the tamari, lime juice, grated fresh ginger, and sesame oil to create the dressing.

• 5

  In a large mixing bowl, combine the shredded chicken, shredded carrots, sliced cucumber, and chopped cilantro.

• 6

  Pour the dressing over the salad components and toss thoroughly to ensure everything is evenly coated.

• 7

  Season the salad with sea salt and black pepper to enhance the flavors.

• 8

  Divide the salad into serving bowls and top with the toasted cashews immediately before eating to maintain their crunch.