Tell me this doesn’t look incredible….yummy!
Last night for dinner I wanted to try a new recipe for fun. This recipe is adapted from “pinch of yum”. Instead of making my own sesame ginger dressing, I decided to save money and get a pre-made dressing that was delicious!
This salad doesn’t take too long, as long as you know how to slice up peppers and carrots! I also decided to add a little more protein to this recipe and added chicken on top. For the chicken, I just marinated a skinless boneless chicken breast in the fridge for about an hour in the following ingredients and baked it in the oven at 425 for about 20 minutes:
*left to right: garlic powder, sesame oil, dale’s seasoning, sherry cooking wine, and olive oil. I literally just put a little bit of each into a large ziploc for the marinade. Didn’t use any specific amounts of each.
- 5-6 cups fresh kale
- 1 red pepper and 1 yellow pepper
- 3 green onions or shallots
- 3 large carrots
- 1 bag frozen shelled edamame
- ¾ cup cashews, chopped (I just used roasted shelled peanuts since I had them on hand)
- 2 TBSP sesame seeds
- Sesame Garlic Salad Dressing ( I used Stonewall Kitchen’s brand) or make your own by putting the following ingredients in a food processor:
- For the dressing:
- ⅓ cup canola oil
- 3 cloves garlic, peeled
- 3 tablespoons low sodium soy sauce
- 2 tablespoons water
- 2 tablespoons white distilled vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon lemongrass paste (ginger would also work)
- Garlic if desired
- Salt and pepper to taste
- Preheat oven to 425 degrees for the baked chicken.
- Boil the frozen edamame in a few cups of boiling water for 3-4 minutes. Once cool, drain and place in a food processor.
- Blend edamame until it gets the minced texture and then put aside.
- Slice the carrots, shallots, and peppers into thin long strips (remember to wash all produce before using!)
- Place marinated chicken on tin foil in a glass pan and bake for 15-20 minutes (depending on size of chicken breast).
- Chop the nuts (or chop in food processor) and also set aside.
- Tear the kale into small pieces and place in a large salad bowl.
- Add all of the chopped ingredients to the salad and mix. Add sesame seeds and salt/pepper if desired.
- Add in desired amount of dressing (I used about 5-6 tablespoons) and toss salad.
- Once chicken is done, cut into pieces and serve on top the salad. Enjoy!!
Got to enjoy this amazing meal on my front porch with my boyfriend…what a great night!