Chinese Chicken Salad with Kale

Kale is a nutritional powerhouse. It's one of the most nutrient-dense foods around and has been proven to reduce the risk of certain cancers, including breast, colon, prostate, ovary and bladder cancer. Rich in flavonoids, kale also plays a vital role in the body's detoxification system, and helps to undo the damage of oxidative stress. And because it contains more iron than beef, kale is an excellent vegetable for those of you who suffer from anemia. 

I can almost hear it now: That's great, but I don't like how it tastes! So here's my solution. For a fresh take on Chinese chicken salad, I've been swapping out the iceberg for kale, adding an anti-inflammatory and antioxidant boost to this already delicious salad.

Chinese Chicken Salad with Kale:

Salad Components:

1 bunch curly kale

1 lb boneless, skinless organic chicken breast, sliced into strips (you can bake or pan fry it)

1 cup napa cabbage, sliced

1 grated carrot

2-3 green onions 

1 bell pepper, sliced

Dressing:

1 teaspoon fresh grated ginger

1 clove garlic, minced

1/3 cup olive oil

1/3 cup toasted sesame oil (you might like to add a bit more if you like sesame flavor). I use Spectrum brand. 

3 teaspoons rice vinegar

Sea salt to taste

Fresh pepper to taste

The juice from one lime

1 tablespoon sriracha if you like a little kick

Bake or pan fry the chicken and set aside. In a large bowl, whisk together the olive oil, toasted sesame oil, rice vinegar, sriracha and lime juice. Then add the garlic and ginger, and continue to whisk, adding sea salt and freshly ground pepper to taste. Once the dressing is nicely blended, drizzle the mixture over the kale, cabbage, carrot and bell pepper and let sit for 30 minutes. Because kale can be thicker than other leafy greens, the more you let it marinate in the dressing, the better. Then mix in the chicken, season with diced green onions, toss and serve. Trying hard to avoid the cold that's going around? This salad is a vitamin pill in a bowl. 

Tired of Bars? Try This Protein-Packed Snack Instead

Most snack bars are loaded with sugar, fruit, low quality protein powders and soy....yet another case of junk food disguised as health food. So instead of reaching for a bar the next time you need a little energy between meals, try this recipe for deviled eggs. Many of you are probably surprised to hear that deviled eggs can be healthy, but without the mayo (which is usually loaded with canola oil) deviled eggs are actually a highly nutritious and satiating snack. 

Often called a "brain food," pastured eggs are rich in DHEA, a long-chain fatty acid that plays an integral role in neurological and reproductive health. And, because eggs are packed with vitamins A, D, E and K and iron, calcium, zinc, folate, thiamin and phosphorous, they have been proven to deliver more essential nutrients than a multi-vitamin. 

Ingredients:

6 Pastured Eggs

2-3 tbsp Dijon Mustard

1 tbsp Extra Virgin Organic Olive Oil 

Celtic Sea Salt

Smoked Paprika

2 tbsp Fresh Parsley, Chopped

Just a few easy steps:

Place the eggs in a large saucepan and cover them with cool water by 1 inch. Slowly bring the water to a boil and then cover and remove the eggs from the heat. Let them sit for 10-12 minutes. 

Transfer the eggs into a colander and run cold water over them until they are cool. Peel the eggs and slice them in half. Then remove each yolk and place them in a small bowl. Whisk together the egg yolks, olive oil and dijon mustard until you are satisfied with the texture and thickness of the filling. Season with sea salt to taste. Then use a small spoon to fill each of the egg whites. We all know looks are everything, so keep them tidy (this is easier said than done, so many prefer to use an pastry bag). Once you've filled each egg white, garnish your deviled eggs with smoked paprika and a bit of chopped parsley and serve. 

Want to make it into a meal? 

Serve the eggs over a bed of romaine lettuce, and sprinkle with bacon.