Asian Chicken Salad

 This serves 4 and takes a mere 20 minutes to make.

• 1/2  pound cooked chicken breast, shredded
• 2 cups coleslaw mix (or shredded cabbage) 
• 1 cups broccoli florets, diced 
• 1/2 red bell pepper, sliced thin 
• 2 green onions, diced 
• 1/4 cup sliced almonds 
• 1 tablespoons cilantro, minced (optional) 

1. In a large bowl, place all salad ingredients and sauce, toss to combine. 
2. Serve immediately, or store in the fridge for up to 5 days. 

Sauce:

• 1/4 cup coconut aminos (or soy sauce, tamari) 
• 1/8 cup unseasoned rice vinegar 
• 1/8 cup olive oil 
• 2 teaspoons toasted sesame oil 
• 1 teaspoons minced garlic 
• 1 teaspoons fresh ginger, chopped 
• 2 large pitted dates

In a blender or food processor, blend all sauce ingredients.