2 Large Chicken Breasts
Salt and Pepper to taste
3 pieces Romaine Lettuce Hearts chopped into bite sized
1 Orange Bell Pepper sliced (red or yellow would be fine too)
1 Carrot peeled and sliced into very thin sticks
1/4 Red Cabbage shredded
15 ounce can Mandarin Oranges drained
4 Green Onions thinly sliced
1/4 Cup Sliced Almonds lightly toasted
FOR THE DRESSING:
1/3 Cup Honey or Vegan sweetener of your choice
3 Tbl White Vinegar
2 Tbl Homemade Mayo
1 tsp Sesame oil
1/2 tsp Real Salt
Preheat the oven to 350 degrees. Place the chicken in a baking dish and season with salt and pepper. Bake in preheated oven for 25-35 minutes, until done. Cook time will really depend on the size of your chicken breasts. They should be at an internal temperature of 165 degrees when done. Remove chicken from oven and lett cool completely.
When the chicken is cool, cut into thin slices. In a large bowl, add the lettuce, bell pepper, carrot, cabbage, mandarin oranges, onions, almonds and sliced chicken.
Whisk the honey, vinegar, mayo, sesame oil, and salt together in a small bowl. Pour over the salad ingredients and toss everything together.