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Kale Salad with Grilled Chicken and Ginger Carrot Dressing

Imagine chopped kale layered with grilled chicken cubes, hemp seeds, sesame seeds and avocado all covered in a delicious ginger carrot dressing. Now stop imagining and do it.

This salad is legitimately a complete meal. I even give you the suggested option of adding brown rice right into the salad! Then it is really a complete meal. You know my husband who absolutely doesn't eat raw kale? He eats it here.

Where to put it in your menu? I serve it as a complete meal for grownups on weeknights, and then leave the chicken, rice and avocado separately and serve to the kids. Then I use the ginger dressing as a dipping sauce for the kids for their chicken. One meal for the whole family.

If you are using as an appetizer for a meal then leave out the rice, for it will be too filling.

Ginger Carrot Dressing


½ medium shallot, chopped

2 tablespoon extra virgin olive oil

¾ teaspoons kosher salt

3 Carrots, peeled and rough chopped

1 2-inch piece of fresh ginger, peeled

3 tablespoons honey

2 tablespoons soy sauce or tamari sauce

2 tablespoons rice vinegar

2 tablespoons orange juice

3 tablespoons sesame oil


In a small sauté pan over a medium low flame, cook your shallots with 1 tablespoon of your olive oil and ¼ teaspoon of your kosher salt. Cook for about 5 minutes, or until your shallots are clear and cooked through- but not browned.

Take your cooked shallots, carrots, ginger, honey, soy sauce, rice vinegar, orange juice and your final ½ teaspoon of kosher salt and place in a food processor fitted with your “S” blade. Process for 1 minute or until your mixture is a very smooth puree. With your machine running, slowly add your 3 tablespoons of sesame oil and your last tablespoon of olive oil.

Plan Ahead: This dressing will last up to 3 days in the fridge (although there is never any leftover!)

Grilled Chicken and Kale Salad

Chicken Marinade Ingredients:

1 tablespoon olive oil

2 cloves garlic, chopped or 3 frozen garlic cubes

3 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon fresh lime juice

Zest of half a lime

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon chili powder

2 medium boneless, skinless chicken breasts


Take all of your chicken marinade ingredients and whisk together in a medium bowl. Add your chicken breasts and toss well to coat. Cover with plastic and place in the fridge for 45 minutes.

Salad Ingredients:

½ cup Brown Basmati Rice (optional)

¾ cup water

1 teaspoon olive oil

¼ teaspoon kosher salt

1 large bunch kale, center stems removed

¼ cup shelled hemp seeds

¼ cup sesame seeds

1 avocado, diced

2 chicken breasts in marinade (see recipe above)


If using rice- In a small saucepan, add your brown rice, water, 1 teaspoon olive oil and ¼ teaspoon of salt. Place the pot over a small flame and bring to a boil. When it starts to simmer, put the flame to low and cook until all of the water is absorbed- about 30 minutes.