I made this Asian Chicken Salad using leftover chicken breast and we enjoyed it so much I used this salad for a recipe when teaching my Cook Once - Meals all Week class at Glastonbury High School.
This is also a great Paleo recipe and Gluten Free! Enjoy
Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet in a preheated oven of 350 degrees F oven for 8 to 10 minutes until lightly golden. Cool completely before using.
Prepare a large serving platter. Add carrots, cabbage, lettuce and bell peppers. Lightly toss ingredients together. Top with leftover roasted chicken, sliced. Add fresh mint and almonds and sesame seeds.
In a small bowl, whisk together the oil, coconut aminos/gluten free soy sauce, vinegar, and agave until all ingredients are combined well. Season with salt and pepper then taste. Pour the dressing over the salad and Enjoy.