This Asian & Kale Chicken salad is crispy, tangy, and comes together in no time, especially if you use a store-bought rotisserie chicken.
Asian Kale & Chicken Salad
1 bunch of kale, deribbed and sliced into ribbons
1/4 head of Napa cabbage, thinly sliced
1 small apple, thinly sliced
3 scallions, thinly sliced
Handful of mint leaves, thinly sliced
1 cooked chicken breast, sliced
1 avocado, thinly sliced
1/4 cup avocado oil (or other neutral oil)
3 tablespoons orange juice
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon sriracha
Add kale to a large bowl and sprinkle with salt. Massage for about 15 seconds, until it begins to break down. Add cabbage, apple, scallions, and mint.
To make the dressing, whisk the avocado oil, orange juice, soy sauce, vinegar, sesame oil, and sriracha together. Taste it. Want it saltier? Add more soy sauce. Sweeter? Add more OJ. Spicier? Sriracha!
Pour dressing over the salad. You might not need all of it. I am a dressing fiend, so I like my salads with LOTS of dressing. Toss to coat the salad in dressing. Place sliced avocado and chicken over top.