This is probably one of our favorites! Eat the salad alone or put it in a wrap. The flavor of this dressing is out of this world. You would never guess it is made from all good, clean ingredients. Bonus, it is Whole 30 compliant! Might as well double this recipe. You won’t regret it.
Chicken Prep (Or you can use a rotisserie chicken)
1 chicken breast
1 tablespoon olive oil
Salt and Black pepper
Roast Chicken Breast in oven
Heat oven to 450°F.
Toss chicken with olive oil, salt and pepper.
Bake for 10 minutes. Flip and return to the oven.
Bake chicken according to size of chicken breast:
5 oz (12-15 min), 7 oz (15-20 min), 10 oz (20-25 min), when internal temperature reaches 165°F.
Remove from oven and cover with a baking dish for 5-10 min.
Remove baking dish and transfer to a cutting board. Shred.
Store your chicken in an air tight container.
4 cups packaged cole slaw mix. Shredded Cabbage and Carrots.
1/2 red bell pepper. Sliced thin
2 green onions. Slice finely
Combine the above in container, label and refridgerate.
1/4 cup almonds (or use any nuts you have on hand)
1 tablespoon toasted sesame seeds
Combine nuts, and seeds, in container and label.
1/2 cup coconut aminos
4 tablespoons rice vinegar
4 tablespoons extra virgin olive oil
1 tablespoon sesame oil
2 teaspoon minced garlic
2 teaspoon grated fresh ginger (Or use Darot frozen ginger)
6 large pitted dates
Combine all ingredients in a small blender or food processor. Process until
dates are completely ground and dressing is a slightly creamy texture. Depending one your food processor or blender, this can take a little bit more time.
Put into mason jar, or plastic container, label and refridgerate.
When you are ready to eat, combine your chicken and veggies. Toss with dressing and top with slivered almonds and sesame seeds.
Need lunch on the go, make it a wrap!
I can’t wait to hear what you all think of this one!
XO, Katie and Judy