In a large pan, heat the avocado oil over medium heat. Add the chicken tenderloins and cook for 3-4 minutes on each side, or until cooked through and no longer pink in the middle. Remove from the heat and allow to cool, then slice into thin strips.
In a large bowl, combine the sliced red cabbage, carrots, bell pepper, cucumber, and green onions.
In a separate smaller bowl, whisk together all the ingredients for the sesame dressing until well combined.
Add the cooked and sliced chicken tenderloins to the large bowl with the vegetables. Pour over the sesame dressing and toss everything together until well combined.
Divide the salad into four portions and serve.
