You have to eat something green for St. Patty’s day, right?! Not your typical St. Patty’s meal but this green chopped kale salad is way better then anything at the end of the rainbow! My friend dropped off a kale salad similar to this while I was laid up after foot surgery, and boy, I couldn’t wait to start cooking again after I ate it. I changed up the ingredients (like I always do to recipes) and recreated this salad below. Kale is so great for aiding in digestion and elimination with its great fiber content and filled with so many nutrients, vitamins, folate and magnesium. Once you take a bite, you will be so happy you made this!
xo,
tiffany
Chopped Thai Kale Salad with Sweet Asian Chopped Grilled Chicken
For the Dressing:
• ⅓ cup olive oil
• 2 tsp of crushed garlic
• 1 tbsp of ginger paste/crushed ginger
• 3 tablespoons low sodium soy sauce
• 2 tablespoons white distilled vinegar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 ginger paste
• a squeeze of lime juice
For the Salad:
• 1 medium head of Tuscan kale
• ¾ cup of frozen shelled edamame
• 1 red bell pepper thinly sliced, cut in 1 ½ – 2 inch pieces
• 1 cup of thinly sliced cucumbers sticks, cut in 1 ½ – 2 inch pieces
• 2 medium carrots shredded
• 1 cup cilantro leaves chopped
• 5 green onions thinly sliced
• 5 peeled clementine tangerines
• ¾ cup Trader Joe’s Thai Lime and Chili Cashews (if you can’t find them, normal cashews will be just fine)
Marinade for Grilled Chicken:
•2-4 breasts of chicken
•1 tsp of honey or agave nectar
•1 tbls of olive oil
•1 tsp of crushed garlic
•Salt and Pepper (I leave out pepper when my kids eat my chicken because they think it’s too spicy
•2 tsp coconut aminos or soy sauce
Instructions for Chicken:
Marinate chicken in a bowl and set aside until ready to grill. I prefer to grill my chicken on the bbq. It only takes about 15 min depending on thickness of breast. You can always bake the chicken as well but it takes about 45-60 min at 350 degrees. Set in the fridge until 10 min before cooking and let the chicken come to room temperature.
Instructions for Dressing & Salad:
Puree all the dressing ingredients in a food processor/magic bullet or blender until smooth. Store in jar or container until use.
Wash and chop up the kale in thin slices, shred the carrots, thinly slice the pepper & cucumber, chop the cilantro leaves, and green onions into thin strips. Cook the edamame in boiling water for 3-5 min. Peel the tangerines.
Chop the cashews or place in a bag and smash them with the palm of your hand or press down with a wooden spoon to break them into pieces.
Toss the kale, carrots, peppers, cucumber, cilantro, green onions, edamame, tangerines and cashews together until well combined. Slowly pour the dressing, toss gently a few times, and serve immediately with sliced grilled chicken on top.
Mommy Tips:
•Chop, wash & prep all veggies either the night before, the morning of or early afternoon before serving the salad.
•Double the recipe and it makes great left over salad (don’t dress all the ingredients so you can save the dressing and salad fixings separate for the next day).
•Marinate the chicken either the night before or morning of to save prep time.
•Make the dressing the day before or earlier the day of and store in the fridge.
•Make double the dressing because you will want it the next day on your salad again!
SHOP KITCHEN ESSENTIALS
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