Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs
- 2 pound boneless skinless chicken breast poached, then diced
- 1 head green cabbage or Napa cabbage, thinly sliced
- 3 carrot medium, julienned
- 6 stalk green onion white and light green parts only, thinly sliced
- 1 bunch fresh cilantro chopped
- 1 tablespoon sesame seeds
For the dressing:
- 3/4 cup orange juice
- 4 tablespoon avocado oil
- 2 tablespoon rice vinegar
- 1 teaspoon fish sauce
- 2 teaspoon fresh ginger grated
- 1/2 teaspoon sea salt
- pinch freshly ground black pepper
For garnish:
- 1 cup cashews roughly chopped
To poach the chicken, place chicken breast(s) in a large skillet and add water to just cover chicken. Turn heat up to high and when it starts to boil, immediately reduce the heat and to a simmer. Cook for about 10 minutes or until instant read thermometer reach 165 degrees F. Remove from heat and when cool enough to handle dice the chicken breasts.
Meanwhile prepare the vegetables. In a large bowl combine the cabbage, carrots, green onions, cilantro, and sesame seeds, tossing to combine.
In a small bowl, combine the orange juice, olive oil, rice vinegar, fish sauce, and ginger. Gently stir until mixed, then pour over the salad. Toss to coat.
Add the diced chicken and toss again. Plate and garnish with cashews.
Calories: 271kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 301mg | Potassium: 702mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3337IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 2mg