Asian Chicken Noodle Kale Salad

Asian Chicken Noodle Kale

  • Servings: 4-6
  • Difficulty: easy
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Asian Chicken Noodle Kale Salad
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We were watching Ree, the Pioneer Woman, the other day and her show was about using foods that represented the colors of summer. We hear all the time that foods that are colorful have more health benefits. Of course Kale makes an appearance because it is “such the thing to eat these days”. Truth be told I love collard and mustard greens more than Kale. I find it tough and too chewy so I cut it finely and use it as a supporting character vs the lead of my dishes. Maybe it’s a bit mental too, because the Kale zealots can really be annoying and I tend to have allergies towards people who take a food too far.

I took Ree’s idea and recipe and used it as my foundation. I marinated two chicken breasts overnight in soy and rice wine vinegar. The next day I hammered the to a consistent thickness and grilled them outside until done. I let them rest and sliced thinly and included them on the side of my salad.

Red Cabbage, carrots and Kale have a lot of structure but I found that the “dressing” mellows the stark rawness The flavors were terrific with blends of soy, Sriracha, garlic, ginger, rice wine vinegar, hoisin sauce and hints of fish sauce and sesame oil. Really a nice healthy salad that can easily be converted to Paleo, Clean, Whole30 etc..

Ingredients:
2 free range chicken breasts
3 tbs of GF Soy
3 tbs of Rice Wine Vinegar

Salad
Pre-packaged Kale salad
1 small head of shredded red cabbage
1/2 cup of pre-shredded carrots
1 red pepper sliced thinly
Angel Hair Pasta for two (cooked and cooled)
handful of peanuts rough chopped
4 green onions (minced)
Handful of Cilantro (rough chopped)

Dressing
1/4 cup of Hoisin Sauce
1/3 cup of GF Soy Sauce
1/4 cup of Rice Wine Vinegar
1 tbs of Sriracha Sauce
1 tsp of Fish Sauce
2 tsp of Sesame Oil
1 tsp of Chili oil
1/4 cup – 1/2 cup of Olive Oil
2 tbs of Brown Sugar
3 cloves of garlic minced
2 tbs of ginger minced

Directions
1. Marinate your chicken at least 3 hours and up to overnight in soy and rice wine vinegar.

2. Get your grill fired up to about 350-400 degrees. Put your chicken on the grill and while it is cooking get to chopping your veggies and dressing. IMG_0369

3. Make your dressing by mincing your garlic and ginger and then add the rest. Whisk it violently until it is well combined. Put it in the fridge and chop your veggies.

4. Boil your angel hair pasta (or any noodle you prefer) to package directions. When done, strain them and run cool water over them to cool them off.

5. So now you have your chicken chopped, your veggies chopped and in a large bowl, your dressing ready, your noodles ready and your rough chopped peanuts. Pour half the dressing into the veggies and toss them until well coated. Slowly stir in your cooked noodles. Taste it and dress accordingly (you can always add more dressing but you can’t undress and overdressed salad) I put a little dressing on my grilled chopped chicken and served it on the side of my salad so that I could control my protein/veggie bites.
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