Asian Chicken Salad

• 2 chicken breast fillets, skinless, cut into 1” cubes
• 1 tablespoon olive or almond oil
• 1 tablespoon sesame oil
• 3 cups shredded Savoy (curly) Cabbage, optional Napa Cabbage
• 2 cups chopped Romaine lettuce
• 1 carrot, peeled, sliced
• 2 tablespoons sesame seeds, lightly toasted
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• Dressing:
• 2 tablespoon honey
• 2 teaspoons Dijon mustard
• 1 tablespoon lite soy sauce, low sodium, optional Bragg's Liquid Aminos
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly squeezed lemon juice

Directions

Place sesame seeds in a dry non-stick skillet and heat over medium heat until fragrant, about 5 minutes.

In a medium skillet add canola and sesame oil, turn heat to medium-high, cook chicken cubes until cooked through and crispy, approximately 10 minutes.

In the meantime, add all dressing ingredients, whisk until combined.

Combine cooked chicken, cabbage, lettuce, and carrots in a large salad bowl. Drizzle dressing over salad mix and toss to combine. Sprinkle salad with sesame seeds.