A pretty simple salad knocked up in a matter of moments, full of flavor and color. I love Tamari as a seasoning, not just because it's salty but because it's also gluten-free.
2 x 5oz chicken breast, skinless and boneless
3 tbsp mayonnaise
1 tbsp Tamari
1 tbsp lemon juice
½ tsp finely chopped ginger
1 cup shredded cabbage, red or white
½ cup grated or shredded carrot
3 green onions finely sliced on the angle
½ cup cooked soy beans, removed from pods
1/4 cup toasted almonds chopped
1/2 cup cilantro (optional)
1/2 cup mint
1 tsp black or white sesame seeds
¼ tsp dried chili flakes (optional)
In a small frying pan over medium heat add in a little olive oil, cook the chicken breast seasoned with salt and pepper for 5–7 minutes on either side until golden and cooked through; allow 5 minutes to rest away from the heat, before shredding.
In a medium sized bowl mix together the mayonnaise, Tamari and lemon juice. Give a good mix then add in the chili flakes (optional), ginger along with a little salt and pepper.
Toss through the remaining ingredients and mix well.
Serve in bowls accompanied by a side of cooked rice.