Chinese Chicken Salad

Ingredients

Sesame-Ginger Dressing

• 1/4 cup sesame oil

• 1 tbsp extra virgin olive oil

• 2 tbsp maple syrup

• 2 tbsp rice vinegar

• juice of 1 lime (~1 tbsp)

• 1 clove garlic, grated

• 1-inch piece ginger, grated

• pinch red pepper flakes

• pinch sea salt

Chicken + Salad

• 1 lb chicken breast, cut in half lengthwise

• 1 tbsp avocado oil

• 1/4 tsp ground ginger

• 1/4 tsp sea salt

• 1/4 tsp black pepper

• 2 bell peppers, cut into matchsticks

• 1 large carrot, grated

• 4 mandarin oranges, peeled and sections cut (or 2 navel oranges)

• 4 cups spring mix, or greens of choice

• 1/3 cup almonds, sliced or chopped

Instructions

Sesame-Ginger Dressing

1. Whisk together the dressing ingredients. Set aside.

Chicken

1. Heat avocado oil in a large pan over medium heat. Season the chicken with ginger, salt, and pepper. Once the oil is hot, add the chicken and sear on each side until a golden brown crust forms and the chicken is cooked through, about 5 minutes per side. Remove from pan and slice.

Salad

1. Assemble the salads with the spring mix, sliced bell peppers, grated carrots, chicken, mandarin oranges, and almond slices, and then drizzle with the sesame ginger dressing.

Serves: 4 Time: 35 minutes  Calories: 508 Protein: 40g Carbs: 21g Fat: 27g

MEAL PREP NOTE: Make salad jars using 4 32oz glass jars with lids: assemble jars by first pouring the dressing into the bottom of each jar. Then add the chicken, bell pepper, oranges, carrots, spring mix, and almonds. Close the lid and store in the fridge for up to 5 days. Dump onto a plate when ready to eat.