Sriracha Chicken and Kale Salad with Avocado Oil Vinaigrette

Until the end of the Middle Ages, kale was one of the most common green vegetables in all of Europe. Curly leafed varieties of cabbage already existed along with flat leafed varieties in Greece in the fourth century BC. 

 

These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. Today one may differentiate between varieties according to the low, intermediate, or high length of the stem, with varying leaf types.

 

For the Sriracha Chicken Salad:
1 whole roasted chicken breast, chopped
1 tbsp Sir Kensington’s Sriracha Mayo

 

For the Kale Salad with Avocado Oil Vinaigrette:
3 cups organic kale, washed and chopped
1 tbsp organic red wine vinegar
1 tbsp Avocare organic cold-pressed Basil Avocado Oil

 

For topping:
Cracked black pepper
Roasted pumpkin seeds

  1. To prepare the Sriracha Chicken Salad, combine the chopped chicken breast and Sriracha mayo in a small bowl. Really, it’s that simple.
  2. To prepare the Kale Salad with Avocado Oil Vinaigrette, pour the red wine vinegar and avocado oil over the kale. Use your hands to mix the oil and vinegar into the kale and really squeeze and mash it up to break up some of the kale’s structure. This softens the flavor of the kale and makes tender and delicious.
  3. To plate, top the Kale Salad with Avocado Oil Vinaigrette with the Sriracha Chicken Salad. Crack black pepper over the top and sprinkle with roasted pumpkin seeds.

 

Recipe and photo from writer and blogger Tony Fed. View the original post here.