To toast the almond slivers, preheat your oven to 350ºF. Spread slivers out on a sheet pan and bake until lightly toasted, about 3-4 minutes. (Keep an eye on them while toasting! These can easily burn - pull them out when they're golden.)
Slice oranges and cut away flesh from the peel. Slice into segments and set aside.
Pit and dice avocado. Sprinkle with lemon or lime juice if available to help prevent oxidation, and set aside.
Next make the dressing by simply whisking all the dressing ingredients together. Makes about 1 cup. (Set aside a little of the dressing and refrigerate if you plan on saving a portion of the salad as a meal prep.)
Finally assemble the salad. Plate oranges, coleslaw mix, carrots, bell pepper, green onions, avocado and chicken. Sprinkle with toasted almonds, cilantro and a few dashes of sesame seeds.
Top with dressing and enjoy!
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Ingredients
Directions
To toast the almond slivers, preheat your oven to 350ºF. Spread slivers out on a sheet pan and bake until lightly toasted, about 3-4 minutes. (Keep an eye on them while toasting! These can easily burn - pull them out when they're golden.)
Slice oranges and cut away flesh from the peel. Slice into segments and set aside.
Pit and dice avocado. Sprinkle with lemon or lime juice if available to help prevent oxidation, and set aside.
Next make the dressing by simply whisking all the dressing ingredients together. Makes about 1 cup. (Set aside a little of the dressing and refrigerate if you plan on saving a portion of the salad as a meal prep.)
Finally assemble the salad. Plate oranges, coleslaw mix, carrots, bell pepper, green onions, avocado and chicken. Sprinkle with toasted almonds, cilantro and a few dashes of sesame seeds.
Top with dressing and enjoy!
