For the Dressing:
1/3 soy sauce or coconut aminos
¼ cup red wine vinegar (or apple cider vinegar)
3 tablespoons avocado oil
2 tablespoons toasted sesame oil
2 tablespoons minced ginger
1 teaspoon each salt & onion powder
½ teaspoon pepper
For the Salad:
1 ½ pounds boneless, skinless chicken thighs
4 diced green onions (can sub ½ small red onion, finely diced)
½ large green cabbage, thinly sliced, or one whole green cabbage if it’s small
½ red cabbage, thinly sliced
2 cups shredded or matchstick carrots
1 cup sliced almonds
1 can Mandarin oranges (look for no sugar/syrup), optional
½ cup chopped and loosely packed cilantro
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
Combine all the ingredients for the dressing in a bowl.
In a container or baggie, add about 4 tablespoons of the dressing with the chicken. Allow to marinate at least a half hour.
Combine all other salad ingredients besides dressing and chicken in a large bowl.
Dump the baggie with the chicken into a large skillet over medium heat for 6-8 minutes on each side or until cooked thoroughly or grill. Allow to cool to room temperature before chopping and adding to the salad. Add dressing to salad and mix well.
Allow at least an hour to refrigerate before serving.