Ingredients
- For the Dressing:
- 1/3 cup coconut aminos
- 1/4 cup red wine vinegar (or apple cider vinegar)
- 3 tablespoons avocado oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons minced ginger
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- For the Salad:
- 1.5 pounds boneless, skinless chicken thighs
- 4 diced green onions (can sub for 1/2 red onion finely diced)
- 1/2 large green cabbage, thinly sliced, or one whole green cabbage if it’s small
- 1/2 red cabbage, thinly sliced
- 2 cups shredded or matchstick carrots
- 1 cup sliced almonds
- 1 can Mandarin oranges (no sugar/syrup – check labels!)
- 1/2 cup chopped and loosely packed cilantro
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
Directions
-
Instructions
-
Combine all the ingredients for the dressing in a bowl
-
In a plastic baggie, add about 3-4 tablespoons of dressing with the chicken
-
Allow to marinate for at least a half hour
-
Add chicken with the dressing into a large skillet and cook over medium heat for 6-8 minutes on each side or until cooked thoroughly or grill
-
Allow to cool to room temperature before chopping and adding to the salad
-
Combine all other salad ingredients besides dressing and chicken in a large bowl
-
When chicken is cool, add to the salad
-
Stir in dressing well and enjoy!