Spicy Chili-Ginger Chicken Kale Salad
toasted almonds, saucy mushrooms, ginger-lime aïoli
Our chefs took great care in layering flavors and textures for this hearty keto-friendly salad recipe. You’ll arrange chili-ginger chicken over a colorful bed of kale, cabbage, and carrots tossed with a bright, zippy ginger-lime vinaigrette and toasted sliced almonds. Top with a spicy ginger-lime aïoli and savory shiitake mushroom sauce just before serving, and the result is a rich, masterful balance of crunch, tang, umami, and heat.
Chicken is fully cooked when internal temperature reaches 165°.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Cutlets
5.25 ounce
Cabbage & Carrots
0.1 ounce
Dried Shiitake Mushrooms
¾ ounce
Coconut Aminos
(Contains Tree Nuts)
3.5 ounce
Lacinato Kale
1.75 ounce
Ginger-Lime Vinaigrette
(Contains Tree Nuts, Sesame)
¾ teaspoon
Chili & Ginger Spice Rub
1 ounce
Spicy Ginger-Lime Aïoli
(Contains Eggs)
½ ounce
Sliced Almonds
(Contains Tree Nuts)
1 unit
Scallions
Not included in your delivery
Cooking Oil
Salt
Nutrition Values
Instructions
Please refer to the recipe card for Step 1.
