Asian Kale Salad Recipe
Can I say that this asian chop salad is my favorite salad? It may become yours too! Loads of cabbage, kale, and bell pepper paired with protein-packed chicken and the most delicious creamy almond butter dressing makes this best kale salad something to get excited about! This asian chopped salad is perfect for meal prep and to take along in a lunch on the go!
Ingredients
- 10 oz coleslaw mix
- 4 cups kale, chopped
- 1 red bell pepper, diced
- 3 green onions, diced
- 1/2 cup cilantro, minced
- 1/2 cup almonds, diced
- 1 lb chicken breast, boneless, skinless
Almond Butter Dressing Ingredients
- 1/2 cup almond butter
- 1/4 cup coconut aminos
- 1 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 2 tbsp lemon juice
- 1/2 tsp garlic granules
- 1/4 tsp sea salt
- 1/8 tsp chili powder
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and add the chicken tenders. Drizzle with oil, and sprinkle sea salt and pepper on them. Bake for 20-25 minutes, or until cooked through. Shred the chicken and set it aside to cool.
- In a large bowl add the slaw, kale, bell pepper, green onion, cilantro, almonds, and chicken and toss to combine.
- Make the dressing by whisking all the ingredients together. If you want the dressing thinner, dilute it with 1-2 tbsp water.
- Mix dressing with the salad and toss to fully combine. Serve as a big main dish or a smaller side dish. Enjoy!
Video
Nutrition
Calories: 366kcal, Carbohydrates: 20g, Protein: 26g, Fat: 22g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 441mg, Potassium: 901mg, Fiber: 5g, Sugar: 6g, Vitamin A: 5315IU, Vitamin C: 101mg, Calcium: 204mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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