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Meat
Easy
6 Servings
Allergens 
40 Minutes
Diets
1 (4-ounce) container Bowery Crispy Leaf Lettuce
1 (8-to-10-ounce) bag (about 4 to 5 cups) shredded red cabbage
1 (8-to-10-ounce) bag (4 to 5 cups) shredded white cabbage
1 (10-ounce) bag (4 to 5 cups) shredded carrots
4 to 5 scallions, white and green parts, sliced in thin rounds
1 cup slivered almonds
2 to 3 mandarin oranges or clementines, cut in segments
a couple tablespoons each black and white sesame seeds- mixed in and for garnish
1 pound, or about 3-4 pieces, grilled or baked chicken breasts, sliced into strips
1/4 cup + 2 teaspoons coconut aminos or low-sodium soy sauce
1/4 cup rice vinegar
2 tablespoons lime juice
3 tablespoons honey
2 tablespoons toasted sesame oil
2 tablespoons olive/avocado oil
2 cubes frozen garlic, or 2 teaspoons fresh chopped garlic
6 cubes ginger, or 2 tablespoons fresh ginger, minced
pinch of red pepper flakes (optional, for a kick)
salt, to taste
pepper, to taste
Season chicken with salt and pepper. Heat two tablespoons of olive oil in a grill pan, and then add chicken. Cook for three to four minutes per side, depending on thickness, until cooked through. Set aside.
In a small bowl, whisk dressing ingredients together and set aside to let the flavors come together as you assemble the salad.
In a large bowl, combine all the salad ingredients, mixing in the dressing. Garnish with additional sesame seeds, if desired.
Sponsored by Bowery
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