1/2 head Napa Valley Cabbage, shredded
2 bunches green onions, sliced thin
1/2 cup shredded carrots
1/2 cup shredded purple cabbage

  • Toss all together in a large salad bowl.

4 boneless, skinless chicken thighs, seasoned with salt and pepper

  • In a skillet heat oil over medium high heat.
  • Add chicken pieces searing and cooking through, turning frequently.
  • Cool chicken pieces slightly and shred.
  • Add to salad bowl.

2 tablespoons sugar
3 tablespoons rice wine vinegar
2 teaspoons Bragg’s liquid aminos
1 tablespoon sesame oil
1/4 cup avocado oil

  • Whisk all together until well blended.
  • Pour over salad and toss well.

CRISPY noodles (optional)

  • Top with crispy noodles.

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