Trim, tenderize, and season your chicken with salt and pepper. Cook chicken either on the grill at 500 F for about 4-5 minutes per side (flipping once) or in avocado oil in a skillet over medium-high heat, for about 4 minutes per side, depending on thickness. Once cooked, shred (using two forks) or slice the chicken into bite-sized pieces and set aside.

Heat a small skillet to medium heat. Slice almonds and toast for 2 minutes, or until lightly toasted. Remove from heat and set aside.

Chop your purple and green cabbage, red onion, romaine, green onions and cilantro. Slice carrots into matchsticks, and peel and slice the oranges into bite-sized pieces. Add all veggies + the orange pieces to a large mixing bowl.

In a small bowl, whisk together all of the dressing ingredients. If you don’t have store-bought toasted sesame seeds, you can easily throw them in a heated skillet for about 1 minute, until they become fragrant.

Pour the dressing over the ingredients in the large mixing bowl and toss well, until evenly coated. Add the chicken and toasted, sliced almonds. For best results, chill, then serve with sliced avocado. Enjoy!

If prepping in advance, store the lettuce + cabbage, and dressing, separately from the rest of the ingredients, in airtight containers in the fridge (so nothing gets wilted/soggy), for up to 2-3 days.