In between the decadence of Thanksgiving and Christmas this colorful, cruciferous, crunchy Chinese Chicken Salad is just what the doctor ordered. Festive and packed with flavor, fiber, and protein, its the perfect lunch or dinner to bring merriment, health and joy.

Organic Ingredients, serves 4 - 6

• 3 Cups Shredded Chicken, (two breasts, two legs and thighs from 1 organic rotisserie chicken)

• 6 Cups Shredded Napa Cabbage

• 4 Cups Shredded Purple Cabbage

• 1 Cup Cilantro, leaves only, chopped fine

• 1 Cup Spring Onion, chopped into thin diagonal rings

• 2 Cups Carrots, either grated or julienne

• 1/4 Cup Toasted Sesame Seeds

• 1 Cup Raw Cashew Nuts, toasted stove top (see images below)

Dressing

• 1/4 Cup Tamari Soy Sauce

• 1/4 Cup Japanese Rice Vinegar

• 4 Tbsps. Toasted Sesame Oil

• 6 Tbsps. Extra Virgin Olive Oil

• 1 Tbsp. Grated Ginger

• 1 Tbsp. Grated Garlic

• 1 Tbsp. Brown Sugar

• 1 Tsp Cracked Black Pepper

• + Any Jus or drippings from the Chicken

Method

To shred napa cabbage, rinse and remove the outer leaves, then cut the cabbage in half lengthwise, remove the core by cutting diagonally across the stem end and discard. Thinly slice the cabbage wedges crosswise into thin pieces.

To shred purple cabbage, rinse and remove the outer leaves and cut the cabbage in half from top to bottom. Cut each half in half again into quarters. Cut out the core from each quarter and discard. Slice lengthwise into thin pieces.

Once your ingredients are washed, chopped, julienned, shredded and toasted simply combine them in a large bowl and mix well.

To make dressing, mix all ingredients together and stir or shake well.

Combine dressing with Salad and mix well. Salad keeps well with dressing mixed in refrigerated in a sealed glass container for 1-2 days.