The salad meal is the perfect solution to the summertime I don’t wanna cook feeling. I’m not the only one who feels that way, right? It’s too hot. It’s too busy. It’s too fun. I’d much rather get my salad on than spend a ton of time preparing a meal.
This Asian Kale Salad is no poor substitute for a proper meal, though. No. This kale salad has it all. Lovely Asian flavors, crisp vegetables, a dreamy dressing, and it’s topped with some protein to keep you nice and full. Summer is for salads, but summer is also for grilling. The grilled chicken is a perfect way to top this salad and turn it into a meal.
This Asian kale salad is perfect for my family because it lends itself to easy deconstruction for the kids who wouldn’t dream of eating their foods all mixed up like this. But give them plain chicken and raw vegetables and they’re happy kids. Boring, but happy. If you love Asian flavors, you’ll love this salad. The peanut-y, seasame-y dressing is to. die. for. Let’s face it. A salad is only as good as it’s dressing, and this one makes the salad shine.
Asian Kale Salad with Grilled Chicken
2 bunches of kale, washed, dried, deveined and chopped finely
1 red bell pepper, diced
1 cup diced carrot
3 cups chopped cabbage
1/4 cup pure sesame oil
1/4 cup natural peanut butter
1/4 cup raw honey
juice from 2 limes
1 tablespoon tamari soy sauce
1/4 teaspoon minced garlic
1/3 cup sesame seeds
1.25 pounds thin-cut chicken breasts*
In a large bowl, mix together the kale, red bell peppers, carrots, and cabbage. In a small blender, blend together the sesame oil, peanut butter, honey, lime juice, soy sauce, and garlic until smooth. Pour 3/4 of the dressing onto the kale mixture and toss to coat. Make sure every bit of the kale gets some of this dressing. While you are dressing the salad, add in the sesame seeds to they are evenly distributed.
Preheat your grill to 400 degrees. Season your chicken breasts with salt and pepper. *If you don’t have thin-cut chicken breasts, but the breasts into a ziplock bag and pound until they are as thin as you can manage and evenly proportioned. Increase the cooking time from 8 to 10 minutes) Oil the grates with a high heat oil such as avocado oil. Place the chicken breasts on the grill and grill 4 minutes on each side, only flipping once. Allow the chicken to rest 5 minutes after removing from the grill.
Fill each plate with the kale salad and then top with the grilled chicken breasts. Drizzle the chicken with the reserved dressing. Enjoy!