Sesame Chicken Salad

• FOR THE CHICKEN:
• 2 pounds Desired Chicken Cuts (I Used Bone-in Chicken Thighs)
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 2 teaspoons Garlic Powder
• 1 Tablespoon Grapeseed Oil
• 1 Tablespoon Sesame Oil
• FOR THE DRESSING:
• 2 cloves Garlic, Miced
• 1/4 cups White Vinegar
• 1/2 cups Olive Oil
• 1 Tablespoon Honey
• 1 teaspoon Sesame Oil
• 1 Tablespoon Soy Sauce
• 1/2 teaspoons Garlic Powder
• 1 teaspoon Brown Sugar
• FOR THE SALAD:
• 3 whole Romaine Hearts, Washed And Chopped
• 1 whole Cucumber, Peeled And Chopped
• 5 whole Carrots, Peeled And Chopped
• 3/4 cups Chopped Red Cabbage
• 2 whole Stalks Celery, Chopped
• 1/2 cups Toasted Almonds, Chopped
• 2 cups Chow Mein Noodles

1. For the chicken, season both sides of the meat with salt and pepper and the garlic powder. In a medium skillet, heat the grapeseed oil and sesame oil over medium heat. Add the chicken and cook until well browned on all sides and cooked through. This will take 5-6 minutes per side, depending on the thickness. Remove the chicken to a plate and let it cool. Once cool, shred the chicken with a fork. Set aside.
2. To make the dressing: In a medium sized bowl whisk together the minced garlic, vinegar, olive oil, honey, sesame oil, soy sauce, garlic powder and brown sugar until smooth. Store in an airtight container in the refrigerator until ready to use.
3. For the salad, combine all the vegetables in a large bowl. Then divide the salad into small bowls, topping with chopped almonds, chow mein noodles, chicken and salad dressing. Enjoy!

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Taken from tastykitchen.com/recipes/salads/sesame-chicken-salad/ (may not work)