Ingredients
For the chicken
- 2 Chicken breasts shredded cooked chicken
- 1 tablespoon Avocado oil
- Kosher salt and black pepper to taste
For the dressing
- ⅓ cup Unseasoned rice vinegar
- ¼ cup Tamari
- 3 tablespoon Honey
- ¼ cup Sesame oil
- ⅓ cup Avocado oil
- 4 Garlic cloves grated or minced
- ½ tablespoon Ginger roughly chopped
To assemble
- ¼ cup Cilantro roughly chopped
- 1 Carrot shredded
- 2 Scallions thinly sliced
- ¼ cup Shredded red or white cabbage
- A few handfuls of your favorite Asian greens
Method
Roast the Chicken
- Preheat oven to 350°F.
- Place chicken breasts on a foil-lined baking sheet. Rub with 1 tablespoon avocado oil and season with salt and pepper.
- Roast for 40 minutes or until cooked through and juices run clear. Set aside to cool.
Make the Dressing
- In a blender, combine rice vinegar, tamari, honey, sesame oil, avocado oil, garlic, and ginger. Blend for 1 minute until emulsified and smooth.
Assemble the Salad
- Once chicken is cool, remove skin and shred meat into bite-sized pieces using your hands or a fork.
- In a large bowl, combine chicken with cabbage, scallions, carrot, cilantro, and Asian greens.
- Drizzle with dressing to taste and toss gently. Serve immediately.