Spicy Lime Chicken Coleslaw Salad

2 servings   Total Time: 25 minutes

Ingredients:

227 grams Chicken Breast

2 tbsp Extra Virgin Olive Oil

2 tbsp Lime Juice

2 tbsp Coconut Aminos

1/2 tsp Raw Honey

1/4 tsp Red Pepper Flakes

2 cups Coleslaw Mix

2 stalks Green Onion (sliced)

1/4 cup Cilantro (chopped)

1/4 cup Almonds (roasted, chopped)

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Instructions:

1. Place the chicken in a pot and cover with about 1 inch (2.5 cm) of water. Bring to a boil, then reduce to a simmer. Cook partially covered for 10 to 12 minutes or until the chicken is cooked through. Transfer to a bowl and shred with two forks. Set aside to cool.

2. In a large bowl, whisk together the olive oil, lime juice, coconut aminos, honey, and red pepper flakes until well combined.

3. Add the coleslaw mix, green onions, cilantro, and almonds to the bowl and toss gently to coat all the ingredients. Stir in the shredded chicken.

4. Divide the salad evenly between plates or bowls and enjoy!

Notes:

- Leftovers: Store in an airtight container in the refrigerator for up to 3 days.

- Serving Size: One serving is approximately two cups.

- More Flavor: Add hot sauce or season with sea salt and black pepper.

Substitute sesame oil for olive oil.