• 2 small chicken breasts cooked and shredded
• 1 head Romaine lettuce finely chopped
• ½ green cabbage finely chopped
• ½ small red cabbage finely chopped
• 1 red bell pepper seeded and sliced
• 1 yellow bell pepper seeded and sliced
• ½ cup cilantro chopped
• ¼ cup mint chopped
• ¼ cup basil chopped
• 1 English cucumber sliced
• ⅓ cup roasted cashews
• 1 cup bean sprouts
• 1 fresno chili thinly sliced (optional)
• 2 tablespoon sesame seeds

FOR THE SESAME GINGER VINAIGRETTE

• 2 teaspoon sesame oil
• 3 tablespoon olive oil
• ¼ cup rice wine vinegar
• ½ lime juiced
• 1-2 tablespoon honey or brown sugar
• 1 tablespoon gluten-free soy sauce
• 1-2 teaspoon Sriracha more or less depending on spice level
• 1 teaspoon freshly grated ginger
• 3 cloves garlic minced
• salt + pepper to taste