Asian Chicken Salad & Dressing

NOTE: This recipe makes a LARGE, party-size salad. It's Careen's go-to for large dinner parties, potlucks & weekend road trips! Reduce amounts to make a smaller salad. 

THE SALAD:
1 bag Shredded cabbage (TJ'S)
1 bag Shredded carrots
1 bag Broccoli slaw
1 bag "CRUCIFOUS CRUNCH COLLECTION" (TJ'S)
    *this blend has shredded kale, brussels
      sprouts, broccoli and red and green cabbage 
Green onions, sliced
RAW sliced almonds
RAW pumpkin seeds (pepitas)
Roasted organic chicken, chopped or torn

THE DRESSING:
2/3 cup Virgin olive oil
1/2 cup RAW apple cider vinegar
1/4 cup Teriyaki coconut aminos
1/4 tsp Garlic powder
1/4 tsp Himalayan (pink) sea salt
Pepper to taste

Combine everything in a big bowl & toss! 
EnJOY!!!

If I don't use all of my roasted chicken to make soup when I make CHICKEN BROTH or CHICKEN SOUP, then I freeze the chopped/shredded chicken and use it to make quick meals like this salad or another batch of soup in the future! Little tricks like this  keep life simple & keep you prepared for fast, healthy meals & last minute dishes for parties & potlucks :)