Crunchy Cabbage Salad with Chicken

Coat the chicken with the onion powder, sesame seeds and sea salt. Heat a skillet over medium heat. Add the avocado oil and chicken. Cook for 6 to 7 minutes and then flip. Continue to cook until the chicken is cooked through. Remove and let cool, and then slice and set aside.

Whisk the extra virgin olive oil, rice vinegar, and sesame oil in a small bowl.

Add the cabbage, kale, avocado and peppers to a large bowl. Add the dressing and massage it in. Top the salad with chicken and cashews and lightly toss. Divide between bowls and enjoy!