Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tbsp avocado oil
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 4 cups Napa cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup shredded carrots
  • 1 large red bell pepper, julienned
  • 1 cup shelled edamame
  • 3 green onions, sliced
  • 0.25 cup rice vinegar
  • 2 tbsp low sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tbsp honey
  • 0.25 cup sliced almonds, toasted
  • 1 tbsp toasted sesame seeds
  • 0.5 cup crispy wonton strips
  • 0.5 cup fresh cilantro leaves

Instructions:

  1. Pat the 1.5 lbs chicken breasts dry with paper towels. Note: Excess moisture prevents a good sear.
  2. Season the meat. Sprinkle with 0.5 tsp salt and 0.25 tsp cracked black pepper on both sides.
  3. Heat 1 tbsp avocado oil in a skillet over medium high heat. Cook the chicken 5-6 minutes per side until the internal temperature hits 165°F and the edges are golden brown.
  4. Move the chicken to a board and let it sit for 5 minutes. Wait until the juices settle before slicing it into thin strips.
  5. In a massive bowl, combine the 4 cups Napa cabbage, 2 cups red cabbage, 1 cup carrots, and the julienned red pepper.
  6. Add the bulk. Toss in the 1 cup shelled edamame and the 3 sliced green onions.
  7. In a small jar, combine 0.25 cup rice vinegar, 2 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp grated ginger, 1 clove minced garlic, and 1 tbsp honey. Shake until the honey is fully dissolved.
  8. Pour the dressing over the vegetables and toss thoroughly until every leaf looks glossy and coated.
  9. Add the sliced chicken, 0.25 cup toasted almonds, 1 tbsp sesame seeds, 0.5 cup wonton strips, and 0.5 cup cilantro.
  10. Give it one quick mix and serve immediately while the wontons are still shatter crisp.