Seared Sesame Chicken and Miso Kale Salad

Seared Sesame Chicken and Miso Kale Salad
COMMENTS
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    [ID] => 7008
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    [post_date] => 2015-07-20 10:30:19
    [post_date_gmt] => 2015-07-20 16:30:19
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    [post_title] => Seared Sesame Chicken and Miso Kale Salad
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    [post_modified] => 2015-07-20 15:08:02
    [post_modified_gmt] => 2015-07-20 21:08:02
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    [guid] => http://llbalanced.com/?post_type=recipe&p=7008
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07.20
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TOTAL TIME :1hour
6-8servings
INGREDIENTS
  • SEARED | SESAME | CHICKEN
  • 4 boneless skinless chicken breasts (rec. organic, free range)
  • 3 large eggs (rec. organic, free-range)
  • 1 cup almond flour
  • 1/3 cup sesame seeds
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1 large shallot, thinly sliced
  • 1 tablespoon butter (rec. grassfed, sub olive oil)
  • 1/4 cup olive oil
  • MISO | KALE | SALAD
  • 10 cups packed kale pieces (2 large bunches)
  • 1 1/2 tablespoons white miso paste
  • 3 tablespoons sesame oil
  • 1/4 cup white balsamic vinegar
  • 1/4 cup olive oil
  • 2 teaspoons honey
  • 2 tablespoons tamari (sub soy sauce)
  • 1/2 teaspoon sea salt
DIRECTIONS
SEARED | SESAME | CHICKEN
  1. Slice chicken breasts in half to create a total of 8 pieces. Place pieces between two layers of saran wrap and pound lightly to a 1 inch thickness. Crack eggs into a large plastic ziplock bag and whisk with a fork. Add chicken, seal and coat chicken with egg.
  2. On a large plate or in a shallow bowl, combine almond flour, sesame seeds, sea salt and garlic powder.
  3. Prepare a large plate. open bag with chicken tenders. Dredge each tender in the flour/seed mixture, shaking off excess. Plate on plate. Preheat oven to 350 degrees F.
  4. When all tenders are coated, prepare another large plate lined with paper towel. Heat a saute pan to medium-high heat and add 2 tablespoons olive oil. When oil is shimmering, add as many tenders as can fit in the pan. Sear until tenders stop sticking to the pan and then flip with a spatula (approx. 3 mins). Cook other side in the same manner.
  5. Place saute pan in the oven (carefully) and cook for 10 minutes. Check to make sure tenders are no longer pink on the inside and then remove from pan and allow to rest. Repeat with remaining tenders.
  6. SHALLOT: Heat a small saute pan to medium head and add butter or oil. When butter is melted or oil is lightly shimmering, add sliced shallots. Cook until fragrant and softened, approximately 4-5 minutes.
MISO | KALE | SALAD
  1. Place all remaining ingredients in a blender and puree until smooth. Pour 1/2 of your dressing on your kale and use your fingers to massage into the leaves until they are soft. Set aside remaining dressing.
  2. Tear kale into 2-3 inch pieces and rinse in a colander. Transfer to a large salad bowl.
  3. TO ASSEMBLE || Place a serving of kale into a bowl or onto a salad plate. Top with 1-2 chicken tenders, sliced or whole. Garnish with shallots and extra sesame seeds.
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  • Alexandra Squire Saunders

    Also obsessed with this money recipe $$$ !!!! Will probably start making this once a week.

    • You are the sweetest! Thanks so much for taking the time to comment. Truly means the world!