Instructions

• Add the chicken to a pot and cover with 1 in (2.5 cm) of water. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot with a lid and simmer for 10 to 12 minutes, or until the chicken is cooked through. Place the cooked chicken into a bowl and shred it with two forks. Set aside to cool.
• Meanwhile, place the olive oil, lime juice, tamari, honey, and red pepper flakes in a large bowl and whisk until well combined.
• Add the cabbage, carrots, green onions, cilantro, and almonds to the bowls and toss gently to ensure all ingredients are well-coated in the dressing. Stir in the chicken and mix again.
• Divide the salad equally between 2 bowls or plates and serve.