INGREDIENTS
For the Salad:
1 lb
chicken breast
2
large zucchini
1
red bell pepper (diced)
2
carrots (chopped)
1/2 cup
shredded purple cabbage
1/3 cup
chopped green onion
1/4 cup
freshly chopped cilantro (for garnish)
2 tbsp
sesame seeds (for garnish)
For the dressing:
1/2 cup
cashew butter
1/4 cup
coconut aminos or GF soy sauce
2 tbsp
honey
1/3 cup
apple cider vinegar
2 tbsp
sesame oil
2 tbsp
avocado or olive oil
2 tbsp
chopped fresh ginger
1
large clove minced garlic
2 tbsp
water*