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.
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.