Today's lunch for Vlad's team at Keller Williams

Thai Chicken Salad with Fresh Ginger & Garlic Vinaigrette

Makes: 6 salads

Ingredients:

6 chicken cutlets

1 ½  Tbs Chinese 5 spice blend

Pinch of Sea salt and pepper

1 medium sized green cabbage, shredded

1 medium sized purple cabbage, shredded

2 bunches of green onions, chopped

5 medium carrots, grated

¾ cup of raw pumpkin seeds

3 avocados, cut in half & pits removed

1 bunch fresh cilantro, washed and sliced

1. Sprinkle with sea salt and pepper and then add the Chinese 5 spice over chicken cutlets and rub seasoning in with fingertips. Let chicken sit until oven is ready.

2. Preheat oven to 375 degrees.

3. Chicken will cook for 15-20 minutes depending on the thickness of cutlets.

4. While chicken is cooking shred the cabbages and carrots, then distribute evenly put in bowls.

5. Add chopped cilantro, green onions

6. Sprinkle raw pumpkin seeds and distribute the slices of avocado between 6 bowls.

*recipe adapted from:  http://blog.naturebox.com/posts/thai-chicken-salad-with-peanut-dressing

Fresh Ginger and Garlic Vinaigrette

1 thumb size piece of fresh ginger, peeled and chopped

1 large garlic clove

3 Tbs. rice vinegar

2 tsp of honey

1/3 – 1/2 cup of olive oil

Pinch of sea salt and pepper

1. Put ginger and garlic in food processor and puree.

2. Add honey, rice vinegar, salt and pepper and puree.

3. Slowly add olive oil to food processor.

*If consistency is too thick, I add filtered water about 1 Tbs. at a time until it reaches your desired consistency.

*Make sure to taste throughout creating the dressing…you may enjoy a sweeter taste OR add Sriracha hot sauce for a bit of kick!