chicken orange sesame salad

Ingredients:  

1. 2 large Chicken Breast Cubed
2. 5 cups Green Cabbage Shredded
3. 2 Oranges Segmented
4. 1 Avocado Diced
5. 1 cup Green Onions Sliced thin
6. 1/4 cup Cilantro Chopped
7. 1 tsp Kosher Salt
8. 1 tsp Black Pepper
9. 1 tsp Garlic Powder
10. 1 tsp Onion Powder
11. 1/4 cup Slivered Almonds Toasted
12. 2 tbsp Sesame Seeds Toasted
13. 2 tbsp Olive oil

For the Dressing

• 1/2 cup Sesame oil
• 1/4 cup Maple Syrup
• 1/3 cup Soy Sauce
• 3 tbsp Rice Wine Vinegar
• 3 tbsp Grated Ginger
• 1 Orange Zested
• 1 tbsp Orange Juice

Instructions: 

1. Into a large bowl, add 2 diced up chicken breasts. Into the same bowl add 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of kosher salt and 1 tsp of black pepper. Mix well.
2. Place a large non-stick frying pan over medium heat. Add in 2 tbsp of olive oil and once heated, drop in your chicken. Cook for 8-10 or until all your chicken is golden brown and fully cooked. Remove from heat and set aside.
3. Next up let's make the dressing. Into a mixing bowl add ½ cup of sesame oil, ¼ cup maple syrup, ⅓ cup soy sauce, 3 tbsp rice wine vinegar, 3 tbsp grated ginger, 1 orange zested and 1 tbsp of orange juice. Give that a mix and set aside.
4. Into a large salad bowl, add 5 cups of thinly shredded green cabbage, your cooked chicken, 2 segmented oranges, 1 diced avocado, 1 cup of sliced green onions, ¼ cup of chopped cilantro along with ½ cup of toasted slivered almonds and 2 tbsp of  toasted sesame seeds. (Reserve some almonds & sesame seeds for garnish.)
5. Add in your dressing and toss well. Garnish with more toasted almonds and sesame seeds.

Full recipe on Andy's East Coast Kitchen