A tasty and healthy salad with Asian flavors
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!
Keywords: kale salad