6 servings (serving size: 1 1/2 cups) 

Ingredients:

VINAIGRETTE:
1/4 cup rice vinegar
1/4 cup low-sodium gluten-free soy sauce or tamari
1/4 cup water
1/2 cup organic unsweetened sunflower seed butter
1 teaspoon dark sesame oil
1 teaspoon minced fresh ginger
1 teaspoon minced garlic

To prepare vinaigrette, combine all ingredients, stirring with a whisk or placing in a container with a lid and shaking until emulsified.

SALAD:
2 cups chopped cooked chicken breast
3 1/2 cups thinly sliced Napa (Chinese) cabbage
1 1/2 cups red bell pepper strips
1 1/2 cups grated or shredded carrot
¼ cup chopped green onions
1 teaspoon black sesame seeds (optional)

To prepare salad, combine chicken and next 4 ingredients (through onions) in a large bowl. Drizzle with vinaigrette, tossing gently to thoroughly coat. Sprinkle with sesame seeds.

Yield: 6 servings (serving size: 1 1/2 cups)

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