Chop up your chicken breast and cook over medium heat in a skillet, top with soy sauce, salt, pepper, garlic and sesame seeds.

In a large bowl, add in your coleslaw mix, green onions, avocado and almonds then mix together.

Make your vinaigrette by adding in 1 tbsp of rice vinegar, 1 tbsp of olive oil, 2 tbsp of soy sauce and ¼ cup of honey.

Mix together and pour over your mixture in the bowl.

Mix together and set aside.

Once the chicken is done cooking, let sit for 30 minutes or until fully cooled before adding it to your salad so it doesn’t wilt. A

fter everything has been mixed together, add it into your meal prep containers and top with sesame seeds