Asian Chicken Salad

Asian Chicken Salad

•  100gms (3.5 oz) chicken breasts
•  ½ Tbsp. soy sauce
•  Celtic Sea salt and pepper
•  1tsp coconut oil
1 cup Cos lettuce, shredded
1 cups shredded red cabbage
1/3 cup shredded carrots
50gms rice noodles (cooked as per instructions) allow to cool slightly
1/4 cup sliced almonds, toasted

Sesame Ginger Vinaigrette Ingredients:
• 1 Tbsp extra virgin olive oil
• 1 tsp. raw honey or stevia
• 1 Tbsp. grated fresh ginger
• 1 Tbsp. Tamari sauce
• Juice ½ lime
• 1 clove garlic, minced
• ¼ finely sliced chilli, seeds removed (optional)
• Pinch of salt and pepper


To Make The Salad:
• Heat oil in a non stick non toxic fry pan over medium-high heat.
• Cook the chicken for 4 minutes per side or until the chicken is cooked through and no longer pink inside.
• Remove and let rest for at least 5 minutes. Then cut into thin strips.
• In a large bowl, toss together Romaine, red cabbage, carrots, chicken, noodles and almonds until combined.
• Toss with your desired amount of vinaigrette.
• Serve immediately.

To Make The Vinaigrette:
• Whisk together all ingredients until combined.