Step 1

Place all ingredients in a small, powerful blender (I used a NutriBullet) and blend until smooth and creamy. If the mixture is extremely thick, you can add a tiny bit of water until it reaches desired thickness. Cover the dressing and place it in the refrigerator while you prepare the salad.

Step 2

In a large serving bowl, combine the slaw mix, cabbage, sliced scallions, nuts, cilantro, and mandarin oranges. Set aside while you cook the chicken.

Step 3

Heat a large skillet over medium high heat and add the oil or ghee. Pat the chicken dry and season all over with the onion powder, garlic powder, salt and pepper.

Step 4

Add chicken to the sizzling skillet and cook 5-7 minutes on the first side, adjusting the heat if necessary to get a nice golden brown crust. Flip and cook another 5 minutes on the second side, until deep golden brown and cooked through. The internal temperature of the chicken should reach 165° F.

Step 5

Remove the chicken to a cutting board. Once it cools for 1-2 minutes, slice it or cut into bite size pieces. Arrange over the salad, then toss with as much dressing as you like, or, serve the dressing on the side if you prefer. Makes about 6 servings. Enjoy!