A delicious salad full of nutrients and dietary fiber and dressed with a gluten-free, dairy-free Asian sauce.
Preheat the oven to 400 degrees.
Place the chicken breast in an oven safe baking pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 45 minutes to an hour depending on how big the chicken breast is. When cooked through, remove from the oven and let cool before pulling off the bone and shredding.
Prepare the Asian dressing by whisking together the EVOO, coconut aminos, rice vinegar, fresh grated ginger, dry mustard and agave (or honey) and a splash or two of pure sesame seed oil (adjust based on your taste preference). Set aside.
Wash, rinse and dry the lettuce and cucumbers. Prep the vegetables and place in two large salad bowls. Add the chicken, then dressing. Toss before adding the fried noodles. Enjoy!
Adapted from Epicurious