Crunchy Cashew Salad

1: Prepare rice if desired and set aside.

2: In a large bowl, combine mixed greens, roasted cashews, julienne sliced carrots, and cucumbers.

3: Add leftover shredded chicken and diced avocado to the salad.

4: In a separate bowl, mix olive oil, coconut aminos, rice vinegar, sesame oil, minced garlic, honey, diced green onion, sesame seeds, ground ginger, and red pepper flakes to create the dressing.

5: Season with salt and pepper to taste.

6: Drizzle the dressing over the salad and toss to combine.

7: Serve immediately or chill for a few minutes before serving.