This Sesame-Soy Kale & Chicken salad is crispy, tangy, and comes together in no time, especially if you use a store-bought rotisserie chicken.
Servings 2people
Ingredients
1bunch of kalederibbed and sliced into ribbons
Salt
1/4head of Napa cabbagethinly sliced
1small applethinly sliced
3scallionsthinly sliced
Handful of mint leavesthinly sliced
1cooked chicken breastsliced
1avocadothinly sliced
Dressing:
1/4cupavocado oilor other neutral oil
3tablespoonsorange juice
3tablespoonssoy sauce
2tablespoonsrice wine vinegar
1tablespoonsesame oil
1tablespoonsriracha
Instructions
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.
Notes
This Sesame-Soy Kale & Chicken salad is crispy, tangy, and comes together in no time, especially if you use a store-bought rotisserie chicken.