Asian Chicken Salads

*Serves 2

4 frozen chicken tenders (my favorite brands are Applegate/Just Bare brand spicy tenders)

1 small shallot

1 small bunch of kale, washed and chopped (about 3 cups) (see recipe note)

2 carrots, shaved

½ cup cilantro, chopped

1 cup shelled edamame (‘mukiame,” usually found in the frozen vegetable section of grocery stores)

1 avocado

For the dressing:

¼ cup olive oil

¼ cup rice wine vinegar

3 tablespoons sesame oil

2 tablespoons soy sauce or coconut aminos

2 tablespoons honey

1 teaspoon garlic paste

1 teaspoon ginger paste

Splash of ponzu sauce (optional)

Pinch of salt

1. Cook chicken tenders according to package directions. I like to start these in my air fryer while I do the rest so that everything comes together at the end with little to no down time. (Note: you could absolutely make your own chicken cutlets or grilled chicken for this salad. You could also use a different protein, like steak or salmon. Lots of variety here!)

2. Place all dressing ingredients in a mason jar with a secure lid and shake until immulisified.

3. Combine kale, edamame, carrots, and cilantro in a large bowl. Using about half the dressing, toss the kale mixture to coat evenly. Set aside remaining dressing for the serving.

4. Coat the bottom of a small frying pan with oil (I usually use sesame for this recipe but you could use any cooking oil that you have). Place on burner on medium heat. Peel and slice your shallot into rings and place in the oil. Cook until crispy and fried, about 7 minutes. Remove from oil and place on a paper towel lined plate. Sprinkle with salt while hot. Set aside.

5. Once tenders are fully cooked, slice into bite size pieces. (An optional step here is to add about 2 tablespoons of salad dressing to 2 tablespoons of mayo to form an asian-style aioli, and toss the chopped chicken in this sauce prior to adding to the salad. I probably do this about 50% of the time I make this salad, but it’s just as good without if you’re cutting corners on time or wanting to keep it lighter and skip the mayo).

6. Distribute the kale mixture to two separate bowls. Top with the chicken, avocado, and crispy shallots. Distribute the remaining dressing in a generous drizzle over each bowl. Enjoy!

A Note on Kale: Kale is a polarizing vegetable. So many people are haters! The reality is that kale is high maintenance. If you don’t think you like kale, it’s possible that you just haven’t had it properly prepared. I start by stripping the kale from the stalk. The stalks are crunchy and hard, and do not break down, so I like to separate the kale leaves and toss the stalks. Once I have my ripped kale, I wash it in a salad spinner until clean. Then, by handfuls at a time, I chop it very finely into bit size pieces, placing it in a larger bowl. Once all my kale is chopped, I sprinkle with salt, and massage it. Yes, you read that correctly. Massaging the kale breaks down the fibers so that it’s less tough and bitter and makes it easier to chew and digest. I usually massage for 1-2 minutes until the kale has turned a slightly darker green and is softer. You will notice such a difference!