When you think of a super-tasty, super quick and super healthy dinner, I'm sure chicken salad isn't the first thing that pops into your head. A standard chicken salad, made with questionable chicken and laden with industrial seed oil heavy mayo isn't what I'd consider healthy either, so I decided to step up the status quo with better quality ingredients that not only impart flavor but add health benefits as well.
The first thing I did was to ditch the funky chicken. Instead, I bought a rotisserie chicken from my local health food store that was free-range, raised without the use of antibiotic, and seasoned only with real herbs, spices, and salt. (If you don't have a store that offers better quality chicken, you can certainly make your own with a better bird by following this recipe from The Domestic Man.)
The next step was to swap Hellmann's for Sir Kensington's, specifically the "Sriracha Mayo" flavor. Made with real eggs, sunflower oil, and Sriracha, this stuff packs serious flavor without the canola and soy oils typically found in mayo. (Again, you could get super industrious and make your own mayo by following Melissa Joulwan's home-made mayo recipe and combining it with Nom Nom Paleo's home-made sriracha, but I honestly didn't have time for that.)
The last phase was to plate the chicken salad on a nutrient dense bed of organic kale massaged with antioxidant rich Avocare basil avocado oil and organic red wine vinegar. (If you're wondering why I massage my kale with fats and acids (aka oil and vinegar), check out the video at the bottom of this post.)
You put all these elements together and you get a #nutrientseeker #flavorexplosion
It really is ridiculously easy and super good so you should do yourself a favor and make it tonight.
Note: I originally posted this picture and a rough recipe on Instagram (the picture was taken with my iPhone6), but I was really surprised at how good this came out so I wanted to share it here too!
Sriracha Chicken and Kale Salad with Avocado Oil Vinaigrette
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
Cracked black pepper
Roasted pumpkin seeds
To prepare the Sriracha Chicken Salad, combine the chopped chicken breast and Sriracha mayo in a small bowl. Really, it's that simple.
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.
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.