This dreamy Whole30 Asian Chicken Salad made with cashews, crunchy bell peppers, colorful cabbage, and a savory almond butter dressing is the perfect 20 minute meal!
Heat avocado oil in large frying pan over medium heat.
Cut chicken tenderloins in to 1 inch pieces removing any large, visible pieces of tendon if you can. Add pepper and salt to taste then add to pan. Flip chicken as it begins to brown. Allow it to cook on all sides until there is no more pink.
While chicken cooks, whisk together ingredients for the dressing and set aside. If your almond butter is firm, you may want to heat it for 15-30 seconds in the microwave to help it mix smoothly in the dressing.
Finely chop the green onions and thinly slice the bell pepper removing the stem and seeds.
In a large bowl, toss the coleslaw mix in the dressing (be sure to use 10 oz. of coleslaw mix to ensure you have enough dressing, some packages are 16 oz.). Add chicken, bell peppers and mandarins and mix together.
Top salad with green onions, cashews and sesame seeds. Serve and enjoy!