Sesame Citrus Kale Salad With Chicken Food

KALE-SESAME CHICKEN SALAD

Steps:

• Bring the soy sauce, maple syrup, red pepper flakes, 1/4 cup lemon juice and 1 cup water to a boil in a wide saucepan. Add the chicken in a single layer; reduce the heat to medium low. Cover and simmer, turning occasionally, until just cooked through, 10 to 15 minutes. Remove the chicken to a plate (reserve the liquid). Let cool, then shred.
• Peel the sweet potatoes and cut into 1/2-inch cubes. Add to the liquid in the saucepan; cook over medium heat, stirring occasionally, until just tender, about 15 minutes. Transfer to a plate with a slotted spoon (reserve the liquid). Let the potatoes and liquid cool.
• Cut the apples into matchsticks. Peel the cucumber, cut in half lengthwise and thinly slice. Combine the apples, cucumber, kale, sesame seeds, chicken, sweet potatoes and sesame oil in a large bowl. Toss with the reserved cooking liquid and the remaining 2 tablespoons lemon juice. Season with salt and pepper; sprinkle with the peanuts.

SESAME KALE SALAD

Steps:

• Whisk 3 tablespoons vegetable oil, 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 3 teaspoons low-sodium soy sauce, 2 teaspoons honey and 1/2 teaspoon kosher salt in a large bowl. Chop 1 bunch kale, add to the bowl and toss to coat; let stand 10 minutes. Add 3/4 cup chopped roasted walnuts and 2 tablespoons black sesame seeds. Season with pepper.

KALE SALAD WITH CHICKEN

Steps:

• Toss the oil, kale, onion, lemon zest and juice together in a large bowl until well combined. Season with salt and pepper, add the goat cheese and toss carefully so the goat cheese stays in clumps. Set aside.
• Sprinkle the chicken generously with salt and pepper. Lightly oil the grill grates. Grill the chicken, flipping once, until lightly charred and cooked through, about 2 minutes per side. Transfer to a cutting board and slice into strips.
• Divide the salad among 4 plates and top with the chicken and almonds.

KALE CITRUS SALAD

Steps:

• Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
• To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
• Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)
• At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!