Let's Make Asian Chop Salad!

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Loads of cabbage, kale and bell pepper pair with protein packed chicken and the most delicious creamy almond butter dressing makes this salad something to get excited about!

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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and add the chicken tenders. Drizzle with oil, sea salt and pepper. Bake for 20-25 minutes. Shred the chicken and set aside to cool.

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In a large bowl add the slaw, kale, bell pepper, green onion, cilantro, almonds, and chicken and toss to combine.

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Make the dressing by whisking all the ingredients together. If you want the dressing thinner, dilute with 1-2 tbsp water.

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Mix dressing in with the salad and toss to fully combine. Enjoy! This salad keeps well in the fridge for a few days.

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Get the full Asian Chop Salad recipe, along with all the substitutions and tips on www.fitmamarealfood.com Connect on Instagram @fitmamarealfood

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