2 x Chicken Breasts, cubed
1 tablespoon Coconut Oil

Marinade:
2 tablespoons Gluten Free Tamari
2 tablespoons Coconut Sugar
1/2 teaspoon Crushed Ginger
2 teaspoons Crushed Garlic
1 teaspoon Sesame Oil

Salad:
1/2 Iceberg Lettuce, sliced thinly
1 carrot, grated
1 small piece Spanish (Purple) Onion, sliced thinly
6 x Cherry Tomatoes, sliced in half
1/2 Cucumber, sliced lengthways
1 handful of Baby Spinach Leaves
1/4 cup Slivered Almonds, roasted

Dressing:
1/2 fresh Lime, Juiced
1 flat teaspoon Natvia
Cracked Pepper to taste
3 teaspoons Extra Virgin Olive Oil

In a wok, fry chicken in the coconut oil until partially cooked. Add Tamari, ginger, garlic and sesame oil and coconut sugar. Stir for approximately 3-4 mins until chicken is cooked and sauce reduces down.

Combine all salad items in a salad bowl. In a separate bowl, combine all dressing ingredients and whisk to combine.

To assemble, place salad in serving bowl. Top with chicken. Top with dressing and slivered almonds and enjoy!

Serves 4