Asian-inspired chicken salad

Ingredients (serves 1 person)

• •185g chicken breast, skin removed
• •1 medium carrot (6–7 inches)
• •1 cup red cabbage (about 89g)
• •5 tablespoons coriander leaves (about 5g)
• •1.5 tablespoons cashews, dry roasted, salted (about 13g)
• •0.2 of a red bell pepper (about 30g)
• •0.5 tablespoon peanut butter, salted (about 8.1g)
• •0.5 tablespoon sesame oil (about 6.8g)
• •2 tablespoons fresh lime juice (about 30g)
• •1.5 tablespoons tamari sauce (about 27g)
• •1 clove garlic (about 3g)
• •1 teaspoon honey (about 7.1g)
• •1 tablespoon rice vinegar (about 15g)

Instructions

1. 1.Bake or poach the chicken until fully cooked. Shred it into bite-size pieces.
2. 2.Thinly slice or grate the carrot, red cabbage, and red bell pepper. Roughly chop the coriander leaves and cashews.
3. 3.Whisk together peanut butter, sesame oil, lime juice, organic tamari sauce, minced garlic, honey, and rice vinegar until smooth.
4. 4.Toss shredded chicken with the sliced vegetables, cashews, coriander leaves, and dressing. Serve immediately.