Asian Chicken Salad

This is a perfect, low-carb meal for all of my Asian cuisine lovers. Great for lunch or dinner, and leftovers last in the fridge for up to three days!

Servings: 4

***21 Day Fixers: This is technically not 21 Day Fix approved due to the vegetable oil, sesame oil, and soy sauce. You could substitute EVOO for the vegetable oil and use less of the sesame oil and soy sauce, if desired. I will continue to use this recipe every other week or so because I believe it is still a healthy dish! The container values (per serving) would be: 1 Red, 1 Green, and I would count this as both of your 2 teaspoons.

Ingredients:

4 teaspoons vegetable oil

1 teaspoon grated ginger

3 scallions, whites and greens sliced

1 clove of garlic, minced

1/4 cup fresh lemon juice

2 tablespoons low-sodium soy sauce

2 teaspoons toasted sesame oil

3 cups shredded chicken breast (I boiled mine)

2 cups shredded cabbage (napa, red, green, or a combination)

1 cup thinly sliced carrots

1 cup sugar snap peas, sliced into large chunks

Directions:

1. Heat the vegetable oil in a small saucepan over medium heat. Add ginger, scallions, and garlic. Immediately turn off the heat and stir. After cooling slightly for a few minutes, whisk in the lemon juice and soy sauce. Set aside - this is your dressing!

2. Place the chicken, cabbage, carrots, and peas in a large bowl. Add the dressing and toss. Keeps in the fridge for up to three days!