Kale Salad with Roast Chicken and Creamy Miso Vinaigrette

Serves 2-4

• 1 small bunch of lacinato kale, leaves removed and stems discarded

• 1 little gem lettuce head, leaves removed and thinly sliced

• 1 medium carrot, peeled and grated

• 1 scallion or a few chives, thinly sliced into rounds

• 1 radish, stem removed and cut into small thin sticks

• 1 roasted chicken breast, shredded (picking up a roast chicken at the market helps make this come together super fast)

• Hemp seeds

• Toasted sesame seeds

• Toasted slivered almonds

Creamy Miso Vinaigrette

• 1 2” piece of fresh ginger, peeled and cut into chunks

• 2 tablespoons sweet white miso

• 2 tablespoons coconut aminos

• 2 tablespoons unseasoned rice vinegar

• 2 tablespoons toasted sesame oil

• Juice from 1 small lime

• 1 teaspoon honey

• 1 tsp water

Instructions

First, make your dressing. Place all the vinaigrette ingredients into a blender and blend on medium-high until creamy.

In a large mixing bowl, add the kale, little gems, carrots, scallions (or chives), radish, and shredded chicken. Drizzle with some vinaigrette and gently massage it into the kale. Taste and add more vinaigrette until it is all coated to your liking. Divide the kale mixture between individual salad bowls. Top with hemp seeds, toasted sesame seeds, toasted slivered almonds, and a drizzle of miso vinaigrette.