Servings: 6 to 8

3 c. cooked chicken, cubed 3 c. cooked chicken, cubed
4 c. sliced cabbage 4 c. sliced cabbage
2 c. shredded carrots 2 c. shredded carrots
1 c. sliced celery 1 c. sliced celery
1 red pepper, diced 1 red pepper, diced
½ c. sliced green onions ½ c. sliced green onions
¾ c. chopped cilantro ¾ c. chopped cilantro
½ c. slivered almonds ½ c. slivered almonds
¼ c. Almond Butter ¼ c. Almond Butter
2 T. fresh lime juice 2 T. fresh lime juice
1 T. Rice Vinegar 1 T. Rice Vinegar
2 T. coconut aminos 2 T. coconut aminos
1 T. Chili garlic sauce 1 T. Chili garlic sauce
2 T. water 2 T. water
2 t. sesame oil 2 t. sesame oil
1 t. minced ginger 1 t. minced ginger
¼ t. sea salt ¼ t. sea salt
¼ c. olive oil or avocado oil ¼ c. olive oil or avocado oil

In a very large bowl, add salad ingredients through almonds. Toss to combine.
in a medium bowl add dressing ingredients, almond butter through olive or avocado oil. Whisk until smooth and all oils have been incorporated.
Pour dressing over salad and stir well to coat all salad ingredients. You will need to stir for a minute or two to completely coat the salad. Stick with it! There is plenty of dressing for the salad even though it may not seem like it at first.