Crunchy Asian Salad

Start your chicken marinating in the morning or even the night before, the marinade is also the dressing so once you get it marinating you're halfway done (just be sure to separate the half you will use for dressing); the rest of the ingredients are quick to chop up, but can be done ahead of time if necessary.  I loved all the colors, so I took the picture without the chicken - even though you can't see it, I promise it's delicious!

Crunchy Asian Chicken Salad

Ingredients

Salad

• 2 Tbsp. avocado or coconut oil
• 4 chicken thighs, boneless and skinless
• 3 cups shredded Napa cabbage
• 2 cups shredded purple cabbage
• 2 scallions, thinly sliced
• 1 medium cucumber, thinly sliced into batons
• 1/2 red bell pepper, thinly sliced
• 1/3 cup almonds, chopped
• 1 cup crispy chow mein noodles
• 1 cup Mandarin oranges, fresh or canned
• 1 8 oz. can water chestnuts, sliced
• Salt & pepper, to taste

• Dressing & Marinade

• 3 Tbsp. sesame oil
• 1/4 cup rice wine vinegar
• 1/4 cup avocado oil
• 1/4 cup Mandarin juice
• 2 Tbsp. soy sauce
• 2 Tbsp. honey
• 1" grated ginger

Serves: 4
Cook Time: 20 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add avocado oil.  Remove chicken from marinade and pat dry with paper towels; discard marinade.  Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain.  Drizzle with dressing and serve immediately.