LOW CARB | Chinese Chicken Cabbage Salad

• 2 cup Chicken Breast | cooked & shredded
• 2 cup Red Cabbage | shredded
• 2 cup Green Cabbage | shredded
• 4 Green Onions | sliced
• 1/2 cup Almonds | slivered
• 2 tbsp Sesame Seeds | toasted
• 1/4 cup Grape or Flax Seed Oil
• 1/4 cup Vinegar
• 2 tbsp Sugar
• 1 tsp Salt
• 1/2 tsp Ginger
• 1/2 tsp Black Pepper
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder

1. Toss all of the salad ingredients together in a large bowl.
2. In a separate bowl, whisk together the dressing ingredients.
3. Pour dressing over salad and toss until well coated.
4. Refrigerate for two hours.
5. Serve chilled over Baby Spring Salad Mix.

chicken, red cabbage, green cabbage, green onions, sesame seeds, grape, vinegar, sugar, salt, ginger, black pepper, onion, garlic

Taken from cookpad.com/us/recipes/339394-low-carb-chinese-chicken-cabbage-salad (may not work)