No-Soy Asian Chicken Salad

This is one of my favorite recipes from the clean diet...it can be found in the book.  I wanted to post it because the first time I did clean I completely overlooked this recipe an never tried it.  It is so good! This recipe makes a lot (way more than two servings)...I make it for dinner for my whole family and add just a little more of everything.  I also like to make this for lunch and have leftovers.  It will last for several day later in the fridge.

Ingredients for chicken marinade
1 Tbs olive oil
2 garlic cloves crushed
1-inch piece of grated ginger
1 tsp. salt
2 boneless. skinless organic chicken breast

1. Mix ingredients.
2. Marinate chicken for at lest half and hour.
3. Saute chicken 5 minutes on each side or until fully cooked.
4. Chop into cubes.  Set aside.

Salad Ingredients
Handful of baby arugula
Handful of finely shredded green cabbage
Handful of finely shredded purple cabbage
Handful of sunflower/daikon sprouts
1/2 cup snow peas cut in angle
1 carrot
1 small daikon shredded *I had never bought one before...they look like a large white carrot (not a parsnip). You peel it just like a carrot and shred it with a grater.
1 cup of mandarin segments
1 Asian pear cut in triangle
handful slivered almonds
1/4 bunch cilantro chopped
2 green onion thinly slices white and green.

Salad Dressing
2 Tbs extra virgin olive oil
2 Tbs sesame oil
1 Tbs fresh lemon juice
1 tsp clear agave/raw honey
pinch of cayenne
salt to taste

1. Mix all ingredients in a bowl.
2. Add Dressing and toss.
3. Add Chicken.
4. Garnish with slivered almonds