Chinese Chicken Salad

Salad

• 1 1/2 lbs. chicken breast
• 1 small napa cabbage, thinly sliced
• 2 C thinly sliced purple cabbage
• 1 1/2 C shredded carrots
• 3/4 C cilantro, roughly chopped
• 4 green onions, thinly sliced
• 2 cans of mandarin oranges in juice
• 3/4 C slivered almonds, toasted
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 1 T avocado oil

Asian Dressing

• 1 C coconut aminos
• 1/2 C rice vinegar
• 1/2 C avocado oil
• 2 T sesame oil
• 2 garlic cloves, minced
• 1 T minced ginger root
• 7 dates, soaked in hot water for 15 minutes

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1. In a small bowl, add the dates from the dressing recipe and cover them with boiling water. Then cover the bowl and set it aside.
2. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place a large sauté pan on medium heat and add 1 tablespoon of avocado oil. Season the chicken with the salt and pepper. Sear both sides of the chicken until golden brown. After both sides are seared, place the chicken breasts on the baking sheet and place in the oven. Bake for 12-14 minutes. The chicken should no longer be pink when done. Set the chicken aside.
3. Slice and chop the salad ingredients as described in the ingredient list. In a large bowl toss the napa cabbage, purple cabbage, carrots, cilantro, green onions, mandarin oranges, and toasted almonds. Chop the cooked chicken breast to the desired size. Toss in with the salad, ensuring all ingredients are mixed thoroughly.
4. Drain the water from the dates. Add the coconut aminos, rice vinegar, 1/2 cup of avocado oil, sesame oil, garlic, ginger, and dates to a high-speed blender or jar you use with your immersion blender. Blend everything well, about 3-4 minutes. The dressing should emulsify and the dates should be smooth.
5. Serve the salad dressing with the Chinese chicken salad.