Ingredients:

For the dressing: (makes one serving)

• 1 Tbsp Cashew Butter

• 1 Tbsp Unseasoned Rice Vinegar

• ½ Tbsp Water

• ½ tsp Habanero Hot Sauce

• Dash of red pepper flakes

• Dash of fresh cilantro

In a small dish: mix together the cashew butter, rice vinegar, hot sauce, and water. Then add in in the red pepper flakes and cilantro and until all ingredients are combined. Set aside.

For the Salad:

• 4 cups Baby Spinach

• 4 oz. Grilled Chicken Breast

• ½ Red Bell Pepper, Sliced

• ¼ Sliced Avocado

• ¼ cup Shredded Carrots

• ¼ cup Shredded Cabbage

• 2 Tbsp Unsalted Cashews

Optional: Sliced Mandarin Oranges

Instructions:

1. Season chicken breast with garlic powder or seasonings of choice.

2. Heat a medium skillet pan on stove to medium heat, coat bottom of pan with olive oil.

3. Place chicken on skillet and grill both sides evenly until fully cooked.

4. In a medium bowl, add in the spinach, sliced avocado, red bell pepper, cabbage, and carrots.

5. Place cooked chicken in the salad and top with the 2 tablespoons of cashews.

6. Pour cashew dressing on top and toss!

Nutrition Facts: (includes one serving of dressing and full salad)

Calories: 452

Protein: 32g

Carbohydrates: 31g

Fiber: 8g

Fat: 25g

Packed with Iron, Vitamin A, and Vitamin C!