Kale and Cabbage Asian Chicken Salad

We’re trying to make good eating choices around here. So, protein and greens are our friends. Last week I shared my Ginger Turkey Lettuce Wraps, today I’ve got a twist on my mother in laws yummy cabbage salad. I boosted the green value with a little kale and added some kick with a touch of wasbi.

Kale and Cabbage Asian Chicken Salad

1 cup red wine vinegar
1 cup vegetable oil
3/4 cup sugar
1 tbsp. wasabi paste (more or less depending on how hot you like)
1 tsp. sesame oil
2 tbsp. fleshly grate ginger

4 boneless skinless chicken breasts (or a rotisserie chicken)
1/2 head of cabbage finely shredded (I used my food processor)
6 cups of chopped kale

1/3 cup chopped almonds
1-2 tbsp. black sesame seeds
Ramen noodles (just the noodles, not the seasoning)

Make the dressing first. In a large mason jar combine the first 6 ingredients and shake well. This makes enough dressing for a couple salads, so go ahead and store the extra dressing in the jar in the the fridge.

Place the chicken breasts in a bowl and add 1/4 cup of the dressing as a marinade. Marinade the chicken for at least an hour. In a nonstick fry pan, cook the chicken with the marinade. Allow the chicken to rest 10 mins and then with two forks, shred the chicken. You can serve the chicken warm or cool on the salad.

Finely shred 1/2 a head of cabbage and mix with about 6 cups of finely chopped kale. Toss the cabbage and kale with about 1/3 of the dressing you made (maybe a little more, maybe a little less). On a cookie sheet, spread out the broken noodles, almonds and sesame seeds, toast under a broiler until just golden brown. Toss into the salad with the chicken and serve.