For the Dressing:
1/3 cup coconut aminos
1/4 cup red wine vinegar (or apple cider vinegar)
3 tablespoons avocado oil
2 tablespoons toasted sesame oil
2 tablespoons minced ginger
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
For the Salad:
1.5 pounds boneless, skinless chicken thighs
4 diced green onions (can sub for 1/2 red onion finely diced)
1/2 large green cabbage, thinly sliced, or one whole green cabbage if it’s small
1/2 red cabbage, thinly sliced
2 cups shredded carrots
1 cup sliced almonds
1 can Mandarin oranges (no sugar/syrup – check labels!)
1/2 cup chopped and loosely packed cilantro
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
Combine all the ingredients for the dressing in a bowl. In a plastic baggie, add about 3-4 tablespoons with the chicken.
Allow to marinate for about a half hour.
Remove chicken and cook in a large skillet over medium heat for 6-8 minutes on each side or until cooked thoroughly or grill.
Combine all other salad ingredients besides dressing and chicken in a large bowl.
When chicken is cool, add to the salad.
Stir in dressing well and enjoy!