Asian Kale Salad with Chicken or Jackfruit - Bravabod
Recipes

Asian Kale Salad with Chicken or Jackfruit

Valentina

  • Difficulty Intermediate Difficulty
    • •
  • Time 25"
Asian Cabbage Carrot Chicken Jackfruit Kale Salad
Asian Cabbage Carrot Chicken Jackfruit Kale Salad

Combine juicy shredded chicken with fresh greens, red cabbage, carrots, and scallions. Then smother it in a creamy miso dressing. Don't forget the crunchy sesame sticks. It's delicious, healthy, and ready in 20 minutes with the help of pre-cooked chicken. The vegetables are very flexible here, so use what you have on hand.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 3-5 days w/o dressing

Shopping List
    Salad
  • 12 ounces chicken, cooked (Note 1)
  • 1/2 pound romaine, chopped
  • 4 ounces kale, de-stemmed and chopped
  • 1 1/2 cups red cabbage, sliced
  • 1 cup shredded carrots
  • 5 scallions, chopped
  • 1 cup sesame sticks or grain-free wontons
  • 1/2 cup cilantro (optional) Miso Dressing
  • 1/4 cup mirin
  • 1/4 cup grapeseed oil
  • 1/4 cup toasted sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons white or yellow miso
  • 2 teaspoons honey
  • 1 teaspoon freshly grated ginger, packed
  • 1/2 teaspoon garlic powder
  • 2 tablespoons almond butter or tahini (optional, but tasty)
Instructions
  1. Step 1: Combine all dressing ingredients in a small bowl or tall mason jar. Stir until smooth, there should be no large lumps. Store in the refrigerator.
  2. Step 2: Shred the cooked chicken, using 2 forks or your hands. It’s easiest to do this when the chicken is a bit warm. Set aside.
  3. Step 3: Wash and dry the kale and romaine. If using kale, remove the hard stalks. Chop the greens into bite-sized pieces and place in a large bowl.
  4. Serve: Add all remaining salad ingredients to the kale. Toss well to combine, and add the miso dressing, to taste. Sprinkle on optional sesame seeds for presentation. If preparing this for a meal prep, reserve the crackers to add just before eating.
Recipe Notes

Note 1: Use Poached Chicken or rotisserie chicken.

Note 2: Every .5 pound of romaine is equal to 1 small to medium head of romaine.

Nutrition

Combine shredded jackfruit with fresh greens, red cabbage, carrots, and scallions. Then smother it in a creamy miso dressing. Don't forget the crunchy sesame sticks. It's delicious, healthy, and no-cook. The vegetables are very flexible here, so use what you have on hand.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing

Shopping List
    Salad
  • 2 (14 ounce) cans green or young jackfruit, packed in water or brine
  • 1/2 pound romaine, chopped
  • 4 ounces kale, de-stemmed and chopped
  • 1 1/2 cups red cabbage, sliced
  • 1 cup shredded carrots
  • 5 scallions, chopped
  • 1 cup sesame sticks or grain-free wontons
  • 1/2 cup cilantro (optional) Miso Dressing
  • 1/4 cup mirin
  • 1/4 cup grapeseed oil
  • 1/4 cup toasted sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons yellow or white miso
  • 2 teaspoons agave syrup
  • 1 teaspoon freshly grated ginger, packed
  • 1/2 teaspoon garlic powder
  • 2 tablespoons almond butter or tahini (optional, but tasty)
Instructions
  1. Step 1: Combine all dressing ingredients in a small bowl or tall mason jar. Stir until smooth, there should be no large lumps. Store in the refrigerator.
  2. Step 2: Drain and rinse the jackfruit. Once rinsed, gently squeeze out the excess water by hand or with a cheesecloth. Discard any seeds and/or hard pieces on the jackfruit. Shred the jackfruit into long pieces. Set aside.
  3. Step 3: Wash and dry the kale and romaine. If using kale, remove the hard stalks. Chop the greens into bite-sized pieces and place in a large bowl.
  4. Serve: Add all remaining salad ingredients to the kale. Toss well to combine, and add the miso dressing, to taste. Sprinkle on optional sesame seeds for presentation. If preparing this for a meal prep, reserve the crackers to add just before eating.
Recipe Notes

Note 1: Every .5 pound of romaine is equal to 1 small to medium head of romaine.

Nutrition

Combine juicy shredded chicken with fresh greens, red cabbage, carrots, and scallions. Then smother it in a creamy miso dressing. The grain-free wontons are optional, but super tasty. It's delicious, healthy, and ready in 20 minutes with the help of pre-cooked chicken. The vegetables are very flexible here, so use what you have on hand.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing

Shopping List
    Salad
  • 12 ounces chicken, cooked (Note 1)
  • 1/2 pound romaine, chopped
  • 4 ounces kale, de-stemmed and chopped
  • 1 1/2 cups red cabbage, sliced
  • 1 cucumber, sliced
  • 5 scallions, chopped
  • 1 cup grain-free wontons (optional, Note 3)
  • 1/2 cup cilantro (optional) Miso Dressing
  • 1/4 cup mirin
  • 1/4 cup grapeseed oil
  • 1/4 cup toasted sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons white or yellow miso
  • 2 teaspoons low-carb liquid or granulated sweetener (1:1 sugar substitute)
  • 1 teaspoon freshly grated ginger, packed
  • 1/2 teaspoon garlic powder
  • 2 tablespoons almond butter or tahini
Instructions
  1. Step 1: Combine all dressing ingredients in a small bowl or tall mason jar. Stir until smooth, there should be no large lumps. Store in the refrigerator.
  2. Step 2: Shred the cooked chicken, using 2 forks or your hands. It’s easiest to do this when the chicken is a bit warm. Set aside.
  3. Step 3: Wash and dry the kale and romaine. If using kale, remove the hard stalks. Chop the greens into bite-sized pieces and place in a large bowl.
  4. Serve: Add all remaining salad ingredients to the kale. Toss well to combine, and add the miso dressing, to taste. Sprinkle on optional sesame seeds for presentation. If preparing this for a meal prep, reserve the optional wontons to add just before eating.
Recipe Notes

Note 1: Use Poached Chicken or rotisserie chicken.

Note 2: Every .5 pound of romaine is equal to 1 small to medium head of romaine.

Note 3: An alternative to the grain-free wontons listed, you could also make optional chicken skin 'wontons'. To do so, first pull the skin off of raw chicken. Pat the skin dry and place them skin-side up in a single layer on a parchment-lined baking sheet. Sprinkle with a little salt and pepper. Cover the skins with another layer of parchment and place a baking sheet on top, sandwiching the skins in-between. Place the pans in a 350°F oven and bake until the skins are crisp, about 35 to 40 minutes. Transfer the cooked skins to a towel-lined plate to cool. Slice them up and sprinkle the 'wontons' into the salad before serving.

Nutrition

Combine juicy shredded chicken with fresh greens, red cabbage, carrots, and scallions. Then smother it in a creamy ginger dressing. Don't forget the crunchy grain-free wontons. It's delicious, healthy, and ready in under 30 minutes with the help of pre-cooked chicken. The vegetables are very flexible here, so use what you have on hand.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing

Shopping List
    Salad
  • 12 ounces chicken, cooked (Note 1)
  • 1/2 pound romaine, chopped
  • 4 ounces kale, de-stemmed and chopped
  • 1 1/2 cups red cabbage, sliced
  • 1 cup shredded carrots
  • 5 scallions, chopped
  • 1 cup grain-free wontons
  • 1/2 cup cilantro (optional) Ginger Dressing
  • 5 tablespoons olive oil
  • 5 tablespoons sesame oil
  • 33333333/100000000 tablespoons coconut aminos
  • 1/4 cup rice vinegar
  • 1 scallion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons honey
  • 1 tablespoon creamy almond butter
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon salt
Instructions
  1. Step 1: Add all dressing ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallion in that case. Store in the refrigerator in an airtight container until ready to use. 
  2. Step 2: Shred the cooked chicken, using 2 forks or your hands. It’s easiest to do this when the chicken is a bit warm. Set aside.
  3. Step 3: Wash and dry the kale and romaine. If using kale, remove the hard stalks. Chop the greens into bite-sized pieces and place in a large bowl.
  4. Serve: Add all remaining salad ingredients to the kale. Toss well to combine, and add the dressing, to taste (I use about half). Sprinkle on optional sesame seeds for presentation. If preparing this for a meal prep, reserve the wontons to add just before eating. Leftover salad dressing will last up to 1 week in the refrigerated.
Recipe Notes

Note 1: Use Poached Chicken or rotisserie chicken.

Note 2: Every .5 pound of romaine is equal to 1 small to medium head of romaine.

Nutrition

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Asian Kale Salad with Chicken or Jackfruit

PT25M 12 ounces chicken, cooked (Note 1) 1/2 pound romaine, chopped 4 ounces kale, de-stemmed and chopped 1 1/2 cups red cabbage, sliced 1 cup shredded carrots 5 scallions, chopped 1 cup sesame sticks or grain-free wontons 1/2 cup cilantro (optional) 1/4 cup mirin 1/4 cup grapeseed oil 1/4 cup toasted sesame oil 3 tablespoons rice vinegar 2 tablespoons white or yellow miso 2 teaspoons honey 1 teaspoon freshly grated ginger, packed 1/2 teaspoon garlic powder 2 tablespoons almond butter or tahini (optional, but tasty) Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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