Grilled Chicken and Kale Power Bowls with Miso Dressing
This simple, healthy, crunchy salad is packed with protein and good-for-you greens. The miso dressing also works well on steamed veggies or with crispy fried tofu. This recipe makes 2 bowls.
PREP TIME
10 minutes
COOK TIME
0 minutes
Ingredients
For the miso dressing:
1/3 cup vegetable oil
3 tablespoons unseasoned rice vinegar
2 tablespoons white miso paste
1 teaspoon soy sauce or tamari
1 teaspoon light sesame oil
1 teaspoon honey
Pinch of ground ginger
For the bowls:
2 pre-cooked chicken breasts, sliced
6 ounces kale, washed, dried and broken into bite-size pieces
2 carrots, scrubbed clean, stem end removed and sliced into matchsticks
1/2 white or sweet onion, thinly sliced
1/4 cup chopped walnuts
2 green onions, thinly sliced
1/3 cup vegetable oil
3 tablespoons unseasoned rice vinegar
2 tablespoons white miso paste
1 teaspoon soy sauce or tamari
1 teaspoon light sesame oil
1 teaspoon honey
Pinch of ground ginger
For the bowls:
2 pre-cooked chicken breasts, sliced
6 ounces kale, washed, dried and broken into bite-size pieces
2 carrots, scrubbed clean, stem end removed and sliced into matchsticks
1/2 white or sweet onion, thinly sliced
1/4 cup chopped walnuts
2 green onions, thinly sliced
Directions
Make the dressing: Add all dressing ingredients to a lidded glass jar. Cover and shake vigorously until the dressing becomes thickened. Refrigerate until ready to use.
To assemble the bowls, arrange kale in 2 serving dishes, dividing equally amongst the dishes. Add chicken, carrots, onion, walnuts and green onion. Drizzle dressing over each bowl and serve immediately.
To assemble the bowls, arrange kale in 2 serving dishes, dividing equally amongst the dishes. Add chicken, carrots, onion, walnuts and green onion. Drizzle dressing over each bowl and serve immediately.
Looking for inspiration? Try these recipes:
Gorgonzola Pasta with Walnuts
Sausage and Onion Skillet
Chicken Massaman Curry
