I love a good salad for dinner. Especially one chock full of marinated chicken, tons of veggies, crunchy almonds, toasty sesame seeds and packed full of flavor.

This salad gets it punch by marinating and cooking the chicken beforehand; and using similar flavors to create an oriental salad dressing that is out of this world.

Perfect for a weeknight dinner, or weekend bbq as a side dish, this is one you don’t want to miss.

Ingredients:

4 chicken breasts

marinade

2 cups chicken stock

2 cups tangarine juice

1/4 cup fish sauce

1/2 cup coconut aminos

1/2 cup rice vinegar

1 1/2 tsp grated ginger

2 cloves garlic, minced

salad

1 large head of cabbage, shredded

1/2 head of purple cabbage, shredded

3 carrots, grated

1 cucumber, peeled, sliced lengthwise, seeded, and cut in 1/2 moons

1 avocado, diced

1/2 cup slivered almonds

1/2 bunch green onions, sliced

1/2 bunch cilantro, leaves removed from stems and rough chopped

2 Tbsp sesame seeds

dressing

1/2 cup tangarine juice

1/4 cup coconut aminos

1 1/2 tsp fish sauce

1/2 cup rice vinegar

1/4 cup sesame oil

1 tsp minced ginger

1 clove garlic, minced

1 Tbsp sliced scallions

Directions:

Preheat oven to 425.

Whisk all marinade ingredients together in a large baking dish. Add chicken breasts. Bake for 25 minutes. Flip chicken. Bake for another 25 minutes. Remove chicken from dish and set aside to cool. When cool, chop chicken into bite sized pieces.

Combine the dressing ingredients in a quart sized mason (or similar lidded) jar and shake to combine.

Add the two types of cabbage, carrots, cucumbers, avocado, cilantro, green onions, sesame seeds, almonds and chicken pieced to a large bowl and toss.

Add dressing in small amounts until ingredients coated, but not saturated.