Kale Chinese Chicken Salad
This crunchy, healthy salad boasts a flavorful Asian dressing that also makes a wonderful marinade for chicken. It makes a satisfying lunch or light dinner. This recipe makes 2 meal-sized salads.
PREP TIME
15 minutes
COOK TIME
0 minutes
Ingredients
For the dressing:
2 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon sesame oil (toasted)
2 tablespoons neutral flavored oil
1 teaspoon sugar
1 teaspoon freshly grated ginger
1 clove garlic, minced
For the salad:
4 cups kale, washed, dried and torn into bite-sized pieces
1 1/2 cups red cabbage, shredded
1 carrot, shredded
2 cups chicken, shredded
1 small red onion, thinly sliced
1 small can mandarin oranges, drained
Toasted sesame seed, for garnish
2 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon sesame oil (toasted)
2 tablespoons neutral flavored oil
1 teaspoon sugar
1 teaspoon freshly grated ginger
1 clove garlic, minced
For the salad:
4 cups kale, washed, dried and torn into bite-sized pieces
1 1/2 cups red cabbage, shredded
1 carrot, shredded
2 cups chicken, shredded
1 small red onion, thinly sliced
1 small can mandarin oranges, drained
Toasted sesame seed, for garnish
Directions
Make the dressing: Combine all dressing ingredients in a lidded glass jar and shake vigorously to combine. Set aside until ready to use.
To assemble the salad, arrange kale, cabbage, carrot, onion, chicken and oranges in a serving bowl. Sprinkle with sesame seed and drizzle dressing over the top. Serve immediately.
To assemble the salad, arrange kale, cabbage, carrot, onion, chicken and oranges in a serving bowl. Sprinkle with sesame seed and drizzle dressing over the top. Serve immediately.
Looking for inspiration? Try these recipes:
Grilled Summer Veggies with Goat Cheese and Pesto
Caramelized Onion Hummus
Spring Pasta with Asparagus and Mushrooms
