1mediumchicken breastchopped into bite-size pieces
Dressing Ingredients
¼cuprice vinegar
3tablespoonssoy sauce
1 ½teaspoonssesame oil
2tablespoonschili sauce
1teaspoongarlicminced
1teaspoongingerminced
Instructions
Cut your cabbage into quarters- you will only need a quarter for this salad.
Then, core it, and chop it up into bite-size pieces.
Chop up peppers and carrots into bite-size pieces. Dice cilantro as well.
Mix in a large bowl.
Toss chicken with salt and pepper and bring 1 tablespoon of coconut oil to popping over med-high heat. Stir fry chicken in oil until cooked through. Cool chicken on a plate for 10 minutes before tossing in a salad.
While chicken is cooking, mix up dressing in a small bowl.
Toss chicken, salad and dressing in a large bowl. Serve chilled. It lasts for a few days in the fridge and is delicious the next day!