Servings: 4

Macros for 1 Serving:

PRO: 24 g.  CARBS: 7 g.  FATS: 9 g.

INGREDIENTS:
2 boneless, skinless chicken breasts
3 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon pepper
4 cups chopped romaine lettuce
1 cup shredded red cabbage
1/3 cup grated carrots
1 green onion, thinly sliced
1/4 cup sliced almonds, for serving
For Sesame Vinaigrette
1/4 cup + 2 tablespoons rice wine vinegar
1 clove garlic, minced
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon freshly grated

INSTRUCTIONS:
Preheat oven to 350 degrees F.
In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and pepper; marinate for at least 30 minutes in the refrigerator.
Add chicken and marinade to a baking dish. Place in oven and bake until cooked through- about 30 minutes. Let cool before cutting into bite-size pieces.
Whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
Place romaine lettuce in a large bowl; top with cabbage, carrots, green onion and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine.