Whole30 approved, adapted from Orange Sesame Chicken Salad | Andy’s East Coast Kitchen (theeastcoastkitchen.com)
INGREDIENTS
2 large Chicken Breast Cubed
5 cups Green Cabbage Shredded
2 Oranges Segmented
1 Avocado Diced
1 cup Green Onions Sliced thin
1/4 cup Cilantro Chopped
1 tsp French Sea Salt
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 cup Slivered Almonds Toasted
2 tbsp Sesame Seeds Toasted
2 tbsp Olive oil
For the Dressing
1/2 cup Sesame oil
1/4 cup Coconut Aminos
3 tbsp Rice Wine Vinegar (no sugar)
3 tbsp Grated Ginger
1 Orange Zested
1 tbsp Orange Juice
INSTRUCTIONS
Into a large bowl, add 2 diced up chicken breasts. Into the same bowl add 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of kosher salt and 1 tsp of black pepper. Mix well.
Place a large non-stick frying pan over medium heat. Add in 2 tbsp of olive oil and once heated, drop in your chicken. Cook for 8-10 or until all your chicken is golden brown and fully cooked. Remove from heat and set aside.
Next up let’s make the dressing. Into a mixing bowl add ½ cup of sesame oil, ¼ cup maple syrup, ⅓ cup soy sauce, 3 tbsp rice wine vinegar, 3 tbsp grated ginger, 1 orange zested and 1 tbsp of orange juice. Give that a mix and set aside.
Into a large salad bowl, add 5 cups of thinly shredded green cabbage, your cooked chicken, 2 segmented oranges, 1 diced avocado, 1 cup of sliced green onions, ¼ cup of chopped cilantro along with ½ cup of toasted slivered almonds and 2 tbsp of toasted sesame seeds.
Add in your dressing and toss well. Garnish with more toasted almonds and sesame seeds. For added kick, not in the original recipe, we serve over butter leaf lettuce, and we also like to add a little chopped preserved lemon on top.