wilted kale asian chicken salad

Happy Monday, Lovelies:)

How about a healthy and yummy meal after the gluttony of the weekend?

Remember last week when I said that a certain chocolate cake curbs melancholy? Well. While that is true, if you eat too much of it, the melancholy returns. Just about the time your can't fit into your pants. So let's get healthy! (At least until the next wave of carbohydrate deliciousness washes us away.)

Who's with me?

Lately I've had some requests from friends for easy easy EASY dinners and this one would have to take the cake. (get it?) Bonus: this is so good for you.


Kale and Brown Rice Bowl with Chicken
4 generous servings

I always have a few asian condiments on hand: Siracha, Brown rice vinegar, tamari (or soy sauce), and toasted sesame oil. Gomasio (a mixture of toasted sesame seeds and sea salt that you can shake on anything) is also SO good and perks anything right up. These ingredients are so handy to have around because they make any simple food quickly delicious. Sprinkle this stuff on fish or chicken, any vegetable or grain or salad and it instantly has specific dimensional flavor. We often order steamed chicken and broccoli via Chinese take-out and toss in all those flavors above. So delicious and a great way to watch the salt/sugar content with delivery food.


1 bunch dinosaur kale, de-stemmed and chopped (about 6 heaping cups)
2 carrots, peeled and grated
3T brown rice vinegar

2 T olive oil

2 1/2 T toasted sesame oil

2 t tamari or soy sauce

several twists of black pepper

1 1/2 cups hot brown rice  (I love the Trader Joe's frozen organic version--the packets are 1 1/2 cups each and cook in the microwave in three minutes flat. Perfect for weeknight dinners.)

2 heaping cups cooked, shredded chicken (I used all the white meat from one small rotisserie chicken)
1-2 T gomasio (or just sesame seeds)

Siracha (or other hot sauce) to taste

Place kale and carrots in a large bowl. Toss with vinegar, oils, tamari and ground pepper. Add the hot rice and stir--this will wilt the kale a bit. Add the chicken (either hot or room temperature) and a the gomasio and season with Siracha to taste. Adjust seasoning to your liking.

Serve hot, warm or cold. Also, the kale holds up really well even after it's dressed so this is just as good the second day too.

xoxo
jolie