Ingredients

• 1/4 cup avocado oil
• 1 navel orange, juice
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp sesame oil
• 1/2 tsp grated fresh ginger
• 1 lb dried farfalle pasta
• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 2 boneless skinless chicken breasts, cooked and diced
• 1/2 cup mandarin oranges
• 2 green onions, sliced
• 1/4 cup chopped almonds

Preparation

Cook the pasta in boiling water according to the package directions. Set it aside.
Meanwhile, in a small bowl, whisk together the avocado oil, orange juice, rice vinegar, soy sauce, honey, sesame oil, and ginger.
In a large bowl, combine the pasta, green cabbage, red cabbage, chicken, and the dressing.
Serve the salad immediately topped with the mandarin slices, green onions, and almonds. Store in the refrigerator for up to 3 days.