Keto Japanese Chicken Salad with Sesame Dressing

Ingredients

• 2 large Chicken Breast
• 1 tablespoon Avocado Oil
• 4 cups Shredded Cabbage
• 1 medium Cucumber
• 1 medium Avocado
• 2 tablespoons Sesame Oil
• 2 tablespoons Rice Vinegar
• 1 tablespoon Tamari
• 1 teaspoon Erythritol
• 1 teaspoon Ginger
• 1 tablespoon Sesame Seeds

Instructions

1. 1Preheat your oven to 400°F (200°C) or prepare a skillet for pan-frying. Place the 2 large chicken breasts in a baking dish or on the skillet. Cook for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Remove the chicken from the oven or skillet and let it rest for 5 minutes before shredding.
2. 2While the chicken is cooking or resting, prepare the dressing. In a small bowl, whisk together the 2 tablespoons of sesame oil, 2 tablespoons of rice vinegar, 1 tablespoon of tamari, 1 teaspoon of erythritol, and 1 teaspoon of ginger until well combined.
3. 3Prepare the salad vegetables. Cut the 1 medium cucumber into 1/4-inch thick half-moons. Halve, pit, and dice the 1 medium avocado into 1/2-inch cubes.
4. 4In a large bowl, combine the 4 cups of shredded cabbage, the prepared cucumber, and the prepared avocado.
5. 5Once the chicken has rested and cooled slightly, shred it into bite-sized pieces. Add the shredded chicken to the large bowl with the cabbage, cucumber, and avocado.
6. 6Pour the prepared sesame dressing over the salad ingredients in the large bowl. Gently toss everything together until the chicken and vegetables are evenly coated with the dressing.
7. 7Transfer the Keto Japanese Chicken Salad to serving bowls. Sprinkle the 1 tablespoon of sesame seeds over the top of each serving as a garnish.

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