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Sesame Chicken Salad

Here’s what you need…
- 1/4 cup slivered almonds
- 1 small organic green cabbage
- 1 cup pea pods, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cup shredded cooked chicken
For the Sesame Dressing:
- 6 Tablespoons olive oil
- 4 Tablespoons apple cider vinegar
- 4 Tablespoons coconut aminos, or low sodium soy sauce
- 1 packet Stevia
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- In a small skillet place the slivered almonds over medium-low heat. Stir often until golden brown.
- Remove from heat.
- Wash the cabbage and cut into long thin strands. Do the same with the pea pods and the red bell peppers – the thinner you slice the better.
- Mix the cabbage, bell pepper, pea pods, chicken and almond slivers in a large salad bowl.
- Combine the salad dressing ingredients together.
- Plate the salads and drizzle with some dressing.
Nutritional Analysis: One serving equals: 202 calories, 10g fat, 89mg sodium, 10g carbohydrate, 3g fiber, and 17g protein