3CupsSlaw Mixor 1.5 cups each green and red cabbage
1CupShredded Carrots
1CupEnglish CucumberCut in to half moons
1/4Cup Scallion, sliced on the diagonal green parts only for Low FODMAP
2Tbs Cilantro torn
1/4CupSlivered Almonds
1CupMandarin Orange segments canned or fresh
1/2CupDiced Water Chestnuts
Sesame Ginger Vinaigrette
1/4CupRice Wine Vinegarunseasoned
1.5TbsToasted Sesame Oil
1TbsGluten Free Tamarilow sodium
1TbsSugar
1TbsFresh Gingergrated
1TbsOil, VegetableGarlic Infused
Instructions
In a zip top bag combine gltuen free tamari, toasted sesame oil, and black pepper. Add chicken and marinade for 30 minutes.
Pre-heat oven to 350°F
Line baking sheet with parchment paper; remove chicken from marinade and place on prepared pan. Bake for 15 minutes (time may vary depending on size of chicken breast). Check for internal temperatue of 165°F. Let cool before slicing or shredding
While chicken cools; prepare vinaigrette: In a mason jar (or bowl); combine all ingredients, cover jar and shake well. Taste - adjust as necessary
In a large bowl; combine salad ingredients and 3/4 of dressing - toss well to combine.
Divide into four bowls, add remaining dressing if desired
Notes
Chef Notes: If you are meal prepping this salad - combine all the salad ingredients minus the dressing and toss well to combine. Add dressing just prior to eating. Enjoy