Vietnamese Chicken Salad
Makes 2-4 servings
juice from 1 lime
1 tablespoon rice wine vinegar
2 teaspoons coconut aminos
2 tablespoons fish sauce
2 tablespoons honey
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 cup avocado oil
1/4 medium napa cabbage, thinly sliced (about 3 cups)
1 bunch Tuscan kale, ribs removed and sliced
2 persian cucumber, halved and sliced
1 cup shredded rotisserie chicken
1 cup shredded carrots
2 scallions, thinly sliced
1/2 cup bean sprouts
leaves from mint, basil and/or cilantro, roughly chopped
1/4 cup salted roasted almonds or cashews, roughly chopped
Whisk all the dressing ingredients together and adjust seasoning as needed.
Toss all the salad ingredients in a large bowl with 1/4 cup of dressing, adding more dressing to your desired taste.
Top with almonds. Enjoy!