Ingredients
Salad
- 400g coleslaw (or ½ cabbage, lettuce for 2)
- 1 cup loosely packed chopped coriander
- ⅔ cup sliced spring onion
- ⅔ cup sliced almonds, toasted
- ½ cup grated carrot
- 1 avocado, diced
- 375g cooked chicken, chopped
- Toasted sesame seeds for sprinkles
Vinaigrette
- 2 Tbsp olive oil
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp maple syrup/honey
- 1 tsp toasted sesame oil
- ½ tsp ground ginger
- ¼ tsp garlic powder (or 1 small garlic clove, crushed)
- A little freshly ground black pepper
Instructions
- Prepare and toss all salad ingredients except chicken and sesame seeds.
- Cook chicken in pan over high heat for about 30 minutes.
- Prepare vinaigrette while chicken is cooking by mixing all ingredients.
- Add chicken to salad once cooked, then add vinaigrette and toss.
- Serve, then sprinkle with sesame seeds.
Serves 4.
Inspired by this recipe.