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Salad
6
5 minutes
20 minutes
Olivelle
This Asian inspired chicken salad uses cabbage for a deliciously crunchy texture. Our Black Garlic Tamari Soy Balsamic adds an unbeatable depth of flavor to this salad dressing
1 Chicken Breast, butterflied
1 Tbsp Chinese Five Spice
1 tsp Thai Ginger Sea Salt
1/2 Head Napa Cabbage
2 Carrots
1/2 Bunch Cilantro
1 Avocado
1/4 cup Slivered Almonds
1 Tbsp Black Sesame Seeds
1 Tbsp Tangy Tangerine Balsamic Vinegar
2 Tbsp Toasted Sesame Oil
1 Tbsp Roasted Shallot Olive Oil
1 tsp Thai Ginger Sea Salt
Heat a grill to 400F. Season the chicken with Five Spice & sea salt. Grill chicken about 5-6 minutes per side or until cooked through. Let rest for 5 minutes then chop into 1/4" bite size pieces.
Meanwhile, thinly cut the cabbage, cut the carrots, chop the cilantro and slice the avocado.
In a large bowl, whisk together the dressing ingredients. Add the cabbage, carrots, cilantro, almonds, chicken and toss to coat. Arrange on a serving platter.
Top the salad with sliced avocado, and a sprinkle of sesame seeds. Enjoy!
If you do not want to cook the chicken by grilling, heat a 10" skillet over medium high heat. Add 1 Tbsp Roasted Shallot oil and cook 5-6 minutes per side or until internal temp registers 165 F.
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