• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered. 

• To a small pot, add cabbage, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high. 
• Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
• Remove from heat. Transfer cabbage, including pickling liquid, to a large bowl. Place in the fridge to cool. 

• Heat a large non-stick pan over medium. 
  When hot, add cashews to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) 
• While cashews toast, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
• Transfer cashews to a plate to cool.

• Reheat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
• Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-12 min, until cooked through.** 
• While chicken cooks, roughly chop cilantro.
• Peel clementines, then separate into segments.
• Peel, pit, then cut avocado into 1-4-inch thick slices. Season with salt and pepper.

• To a medium bowl, add ginger sauce, 2 tbsp (4 tbsp) pickling liquid and 1/2 tbsp (2 tbsp) oil. Whisk to combine. (This is your tangy ginger sauce.)
• Drain and discard remaining liquid from cabbage.
• To the bowl of cabbage, add spring mix, clementines, toasted cashews and 2 tbsp (4 tbsp) ginger sauce. Toss to coat.
• Fuff rice with a fork. Stir in half the sesame seeds.

• Thinly slice chicken.
• Divide rice and salad between bowls.
• Top with chicken and avocado.
• Drizzle remaining ginger sauce over top.
• Sprinkle cilantro and remaining sesame seeds over top.

If you’ve opted to add chicken, pat chicken dry with paper towel’s. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, 1 tbsp (2 tbsp) oil, then chicken. 1/2 the water**