Servings: 2

Ingredients:

Chicken:

• 2 chicken breasts

• 1 tsp garlic powder

• ½ tsp ginger powder

• Salt and pepper to taste

Dressing:

• 2 tbsp avocado oil

• 2 tbsp coconut aminos or soy sauce 

• 2 tbsp rice vinegar (you can also use white distilled vinegar)

• 2 tsp sesame oil 

• 1 tsp sweetener

• 1 tsp grated ginger or ginger powder 

• 2 garlic cloves, grated or finely minced 

Assembly :

• 2 cups shredded cabbage

• ½ cup shredded purple cabbage

• 1 carrot, shredded

• 1 persian cucumber

• Sesame seeds

• Sliced almonds

• Optional - Cilantro and green onion 

Directions:  

1. In a small bowl, add in all of your ingredients for your dressing and whisk. Set aside.

2. Season your chicken with your seasonings.. Pan sear your chicken by adding avocado oil in a saute pan. 

3. Cook for 5 minutes on each side, flip and cook the internal temperature reaches 165F.

4. In a large salad bowl, assemble your salad with all of your toppings. Add your cabbage, cucumbers, tomatoes, etc. Top with your cooked chicken, add your dressing and enjoy!

Nutrition:

Nutrition for dressing per serving:

• Calories - 372

• Fat - 37g

• Protein - 1g

• Net Carbs - 7g

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