· 1 lb. chicken, cooked, cubed and chilled (leftovers or rotisserie chicken is great for this!)· 1 ½ cups broccoli slaw (may substitute cabbage)· ½ medium red bell pepper, diced· ¼ cup slivered or sliced almonds, toasted· 2 green onions, chopped· ½ medium avocado, diced (optional)· Romaine or Butter Lettuce, washed and patted dry· Cilantro for garnish· Lime wedges· Sesame seeds· Juice of orange (about 3 Tbsp.)· 1/2 tsp. orange zest· 3 Tbsp. coconut aminos· 2 Tbsp. tahini, sunflower seed butter or almond butter· 1 Tbsp. avocado oil or olive oil· 2 tsp. toasted sesame oil· 1 tsp. rice vinegar· 1 garlic clove, minced (or 1/2 tsp. garlic powder)· ½ tsp freshly grated ginger (or 1/4 tsp. ground dried ginger· Salt and pepper to taste
Step 1Combine chicken, broccoli slaw, red peppers, almonds and green onions in a large bowl. Set aside.Step 2Prepare dressing. Place ingredients in a small bowl and whisk until smooth.Step 3Pour dressing over salad and mix until chicken and vegetable mixture is completely coated.Step 4Fold in diced avocado, if using (note, this will turn brown after a day so if prepping ahead, add just before serving).Step 5Serve with lettuce leaves, fresh cilantro and lime wedges. Sprinkle with black and white sesame seeds.