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.