Thai Cabbage Crunch Salad

Ingredients

Chicken

• 1 1/2 lb chicken breast

• 1/2 tsp ground ginger

• 1/2 tsp garlic powder

• salt and pepper, to taste

• 1 tbsp avocado oil

Salad

• 1/2 large head green cabbage, shredded

• 1/2 medium head purple cabbage, shredded

• 2 large carrots, cut into matchsticks

• 1 red bell pepper, thinly sliced

• 2 mandarin oranges, peeled and separated

• 1 small bunch cilantro, chopped

• 1 jalapeno, thinly sliced

• 4 servings Sesame-Ginger Dressing

Instructions

1. Season chicken breasts with salt, pepper, ground ginger, and garlic powder. Heat avocado oil in a large skillet over medium heat. Once hot, sear the chicken breasts on each side, for 5 minutes.

2. Add a splash of water or broth, reduce heat to medium-low, and cover, cooking for 10 minutes, until chicken reaches an internal temperature of 165º.

3. Remove chicken to a cutting board and allow to rest for 10 minutes. Slice.

4. Combine salad ingredients in a large bowl and toss.

5. Serve salad with chicken breast and sesame-ginger dressing.

Servings: 4 Time: 45 minutes Calories: 530 Protein: 46g Carbs: 32g Fat: 21g