Sweet & Tangy Chinese Chicken Salad

Chop up cabbage

Heat 1/2 cup of chicken stock in a skillet over medium-high heat

Sauté your cabbage in chicken stock for approximately 5 minutes until tender

Dice grilled chicken and orange into small pieces

Add chicken, orange, and minced garlic to cooked cabbage and cook for 1 minute

Remove from heat

In a small bowl, combine dry mustard powder, Bragg’s Liquid Aminos, apple cider vinegar, ginger, and Stevia

Mix well until resolved

Pour dressing over chicken salad and mix well