RAINBOW CHICKEN SALAD

Name: RAINBOW CHICKEN SALAD
Total time: 30 min
Ingredients: 1 pound veggie noodles, any variety, or mix — carrots, zucchini, and squash work well here; 1 tablespoon Colima Sea Salt; 1 bell pepper, thinly sliced; 1 cup shredded purple cabbage; 4 green onions, sliced; 2 cups cooked and shredded chicken; 1/2 cup toasted sliced almonds; 1/2 cup Ava Jane’s Kitchen Avocado Oil; 1 teaspoon grated ginger; 1 teaspoon honey; Juice and zest of 1 orange; Juice and zest of 1 lime; 1 teaspoon soy sauce; Colima Sea Salt and black pepper, to taste

avajaneskitchen.com

Brightly colored veggies and crispy chicken in a delicious salad—skip soggy noodles and try this colorful, nutritious recipe for a tasty twist on traditional chicken salad.

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Mason jar
Mixing bowl
Paper towel

Ingredients

1 pound veggie noodles, any variety, or mix — carrots, zucchini, and squash work well here
1 tablespoon Colima Sea Salt
1 bell pepper, thinly sliced
1 cup shredded purple cabbage
4 green onions, sliced
2 cups cooked and shredded chicken
1/2 cup toasted sliced almonds
1/2 cup Ava Jane’s Kitchen Avocado Oil
1 teaspoon grated ginger
1 teaspoon honey
Juice and zest of 1 orange
Juice and zest of 1 lime
1 teaspoon soy sauce
Colima Sea Salt and black pepper, to taste