Asian Chicken Salad

• 2 shredded leftover roasted chicken breasts sub dark chicken meat if that's all you have
• 1/2 head purple cabbage shaved
• 1/2 head napa cabbage shaved
• 2 med-sized carrots julienned
• 1 cup snow peas left whole
• 1 cup fresh cilantro leaves torn
• 12-15 sprigs fresh mint torn
• 12-15 sprigs fresh Thai basil torn
• 3 green onions finely sliced on bias for garnish
• 1 red chili pepper finely sliced on bias for garnish
• 1 handful roasted almonds for garnish
• pinch kosher salt
• pinch black pepepr

Dressing

• 1 cup Whole30/Paleo compliant Mayonaise
• 3 tbsp rice wine vinegar
• 3 tbsp coconut aminos
• 1.5 tbsp toasted sesame oil
• 1 tsp fresh ginger finely grated
• 1 tsp fresh garlic finely grated
• 1.5 tbsp maple syrup *omit if whole30
• 1 dash compliant fish sauce such as Red Boat

• 1 dash fish sauce compliant