Ensalada de pollo al sésamo y jengibre

Ingredientes

• 1 tablespoon avocado oil
• salt and pepper to taste
• 1 pound boneless skinless chicken breast
• 1 pound napa cabbage (thinly sliced)
• 2 carrots (thinly sliced)
• 2 Persian cucumbers (thinly sliced)
• 4 green onions (thinly sliced)
• 1 tablespoon toasted sesame seeds
• 1/4 cup sliced almonds
• 1/3 cup cilantro (chopped)
• 1 1/2 tablespoons toasted sesame oil
• 3 tablespoons soy sauce (reduced sodium)
• 3 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1 inch piece of ginger (grated)
• 1/2 teaspoon sriracha (optional)

Preparación

1. 1

   cook: Preheat oven to 350F. Heat the avocado oil in oven safe pan over medium/high heat. Season the chicken lightly with salt and pepper to taste. Brown the chicken on both sides for 3 to 4 minutes. Then transfer to the oven and bake for 15 to 20 minutes. The chicken will reach an internal temperature of 165F when it is done. Let the chicken cool, then slice it into thin strips.

2. 2

   Layer the ingredients for the salad in large bowl.

3. 3

   Mix the ingredients for the dressing. Then pour the dressing over the salad and toss to coat.