This one is fresh-tasting, flavorful, and brings a nice Asian kick to the traditional chicken salad.
INGREDIENTS:
1/16 oz dried shittake mushrooms
3.5 oz lacing kale
3.5 oz cabbage, shredded
1.75 oz carrots, shredded
1 scallion
0.5 oz sliced almonds
2-5 oz chicken cutlets
0.75 tsp chili powder & ginger powder
0.75 oz coconut aminos
1.75 oz ginger-lime vinaigrette
1 oz spicy ginger-lime aioli
DIRECTIONS:
1. Chop dried shittake mushrooms into small pieces.
Place into small bowl, covering with 0.25 cup of water. Let soak for at least 5 minutes, reserving soaking liquid.
2. Remove and discard thick center stems from lacing kale. Roughly chop leaves into bite size pieces.
3. Trim and thinly slice scallion.
4. Place sliced almonds in a dry, large saute pan over medium heat. Toast for 3-4 minutes. Transfer to a cutting board and allow to cool. Roughly chop.
5. Pat chicken cutlets dry. Season with chili & ginger spice rub, salt and additional pepper if desired.
6. Heat 1.5 tbsp cooking oil in pan used for almonds over medium-high heat. Add chicken to hot pan. Cook 4-6 minutes on each side. Transfer chicken to cutting board.
7. Heat pan used for chicken over medium heat. Add mushrooms (with soaking liquid) and coconut aminos. Cook 1-2 minutes until sauce slickly reduces. Remove from heat.
8. Place kale in a large bowl. Drizzle with 1 tbsp of ginger-lime vinaigrette. Lightly season with salt. Massage until leaves soften. Add cabbage & carrots, scallion, and almonds. Drizzle with remaining ginger-lime vinaigrette to taste. Toss to coat thoroughly.
9. Cut chicken cutlets into 5-7 slices each.
10. Divide kale salad between plates. Fan chili-ginger chicken over the top. Drizzle with spicy ginger-lime aioli to taste and spoon saucy mushrooms over the top.
This recipe serves 2.
MACRO INFO:
540 Calories, 33g Fat, 14g Net Carbs, 47g Protein
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