Chinese Chicken Salad

For the Baked Chicken Breast:

Fill a big bowl with warm water and stir in 3 tbsp of garlic salt until it mostly dissolves. Add chicken breasts and let them sit in the saltwater to brine for AT LEAST 20 minutes (up to 2 hours). Remove the chicken from the brine, rinse it with cold water, and pat dry with paper towels. Brush the chicken breasts well with olive oil on both sides and rub them with paprika, black pepper, ground coriander, and Circassian garlic salt. Bake the chicken at 450F for 15-18 minutes, depending on the thickness. Remove from the oven, cover with foil, and let it rest for about 10 minutes. Cut into slices.

For the Homemade Honey Mustard Dressing:

Combine 1 lemon, 1 tbsp spicy brown mustard, 1 tsp honey, 3 tbsp avocado oil, black pepper, and salt to taste. Mix well.

For the Salad Assembly:

Simply use coleslaw mix, add dry roasted peanuts (roasted on the pan), some cherry tomatoes, chopped green onions, a handful of chopped cilantro, and sliced mini bell peppers. Season the salad with the homemade honey mustard dressing, black pepper, and salt to taste. Top with the sliced baked chicken. Optionally, pair your salad with Tuscan crackers for crunch.