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Kale and Coconut Chicken Salad Recipe

Kale and Coconut Chicken Salad Recipe

An easy Kale Salad recipe incorporating coconut, chicken, and asian flavors. Recipe adapted from the Supernatural Everyday cookbook.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/3 cup olive oil
  • 1 teaspoon sesame oil, the dark sesame oil has the best flavor
  • 2 tablespoons soy sauce, or Tamari for gluten free
  • 5 cups kale, packed (about 1 big bundle), stems removed and town into large pieces
  • 1 cup flaked coconut
  • 1 cup cooked and shredded chicken
  • 1 cup farro* uncooked (2 cups cooked)

Method
 

  1. Preheat oven to 350 degrees.
  2. In a large bowl whisk together the olive oil, sesame oil, and soy sauce. Toss kale and coconut with the 3/4 of the sauce.
  3. Lay out the kale and coconut on a large rimmed baking sheet and bake for 14 minutes, flipping the kale once during baking.
  4. Meanwhile cook farro in a large pot of boiling water (should take about 20-25 minutes for it to get chewy). Remove from heat and drain.
  5. Mix the kale and coconut in with the chicken, and faro, then drizzle additional sauce on top.

Notes

You can substitute rice or quinoa for the farro or just remove the grain all together for a pure kale and chicken salad.