I feel a bit like I'm in a cooking rut. You know the feeling? When you've been cooking with the same ingredients for a couple years and all your food sorta starts to taste the same? Well, I'm on the hunt for some new and interesting recipes and I'm happy to report on this surprisingly simple, yet delicious kale & coconut chicken salad. Not only is it simple to make, it also stores well and tastes great the next day. It's got a great Asian flavor and with protein, grains, and vegetables all in one bowl, it's quite the well-balanced meal.
Kale & Coconut Chicken Salad
Yield: 4-6 servings
Total Time: about 45 minutes
1/3 cup olive oil
1 teaspoon sesame oil
2 tablespoons soy sauce
5 cups kale, packed (about 1 bunch), stems removed, torn into large pieces
1 cup flaked coconut
1 cup cooked shredded chicken
2 cups cooked brown rice
Preheat oven to 350 degrees. Prepare brown rice.
In a large bowl, whisk together the olive oil, sesame oil, and soy sauce. Toss kale and coconut with 3/4 of the sauce. Lay out the kale and coconut on a large rimmed baking sheet and bake for 10 minutes, tossing the kale once during baking.
Mix the kale and coconut in with the chicken and cooked rice, then drizzle additional sauce on top. Enjoy!