Asian Chicken Salad

The perfect lunch or dinner salad to eat plain, in a wrap, or in lettuce cups. The best part....it can be made the day before!

Salad Ingredients

• 2 1/2 cups shredded chicken breasts

• 3 c. shredded red cabbage

• 1 c. Snow peas (thinly sliced

• 1 red bell pepper (thinly sliced)

• 1 yellow bell pepper (thinly sliced)

• 1/4 c. Loosely packed cilantro

Dressing

• 3 T. Seasoned rice vinegar

• 2 T. Olive oil

• 3 T. Asian sweet chili sauce

• 3 T. Coconut aminos

• 1 t. Sugar

• 1/2 t. salt, ginger, garlic powder

• 1 medium lime juiced

Asian Chili Mayo

• 1/4 c. Avocado mayo

• 1 T. Asian sweet chili sauce

• 6 flatbreads or wraps

• Romaine lettuce leaves (optional)

1. In a separate bowl, whisk together dressing ingredients.

2. Add chicken to the dressing to coat, while chopping veggies.

3. Add vegetables to chicken and mix thoroughly.

4. Serve Salad as a meal or mix together Asian mayo and serve in flatbreads.

5. Spread mayo over flatbread, add romaine to keep wrap from getting soggy, then roll tightly.

* Salad can be made the day before*