Carrot Cashew Chicken Salad

Makes 3 servings

Ingredients

• 4-5 large carrots, ribboned

• 1/4 red onion, sliced

• 1/4 cup chopped green onion

• 1/4 cup chopped cilantro

• 2 garlic cloves, grated

• Chicken (I used 1 chicken breast, diced and cooked)

• 2 tbsp soy sauce

• 3 tbsp rice vinegar

• 2 tbsp toasted sesame oil

• 2 tsp honey or sweetener

• 2 tbsp sesame seeds

• 1 tbsp chili oil

• 1/3 cup cashews or peanuts, roughly chopped

Instructions

Using a vegetable peeler, ribbon the carrots into long thin strips. Thinly slice the red onion. Chop green onions and cilantro. Add everything to a large mixing bowl. Season chicken lightly with salt and pepper. Cook in a skillet over medium heat for 5–7 minutes per side until fully cooked. Let rest, then dice into bite-sized pieces. In a small bowl, whisk together: Soy sauce, Rice vinegar, Sesame oil, Chili oil, Honey, and Grated garlic. Add diced chicken to the bowl with the carrots, pour dressing over the salad, and toss thoroughly until evenly coated. Taste and adjust sweetness or spice if desired. Top with chopped cashews and sesame seeds.

Nutrition | calories: ~505, protein: 28g, carbs: 27g, fat: 32g, fiber: 5g