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Asian Kale Slaw with Grilled Chicken


For Dressing:
¼ cup Kikkoman® Soy Sauce
¼ cup Kikkoman® Rice Vinegar
¼ cup chopped green onions, green and white parts
2 Tbsp canola oil
2 Tbsp Kikkoman® Sesame Oil
1 Tbsp grated fresh ginger
1 Tbsp agave or honey

For Salad:
½ cup grated carrots, (1 medium carrot)
½ cup roasted peanuts
½ cup edamame (optional)
3 chopped green onions, green and white parts
2 (9 oz) boneless skinless chicken breasts
1 medium bunch of Kale, halve leaves lengthwise and thinly slice crosswise
1 yellow or red bell pepper, cut in narrow strips

For Marinade:
¼ cup Kikkoman® Soy Sauce
1 clove of garlic, smashed


For the marinade:
In a gallon size resealable bag add Kikkoman Soy Sauce, smashed garlic and chicken breasts. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.

For dressing:
In a mixing bowl (or 2-cup liquid measuring cup), whisk together Kikkoman Soy Sauce, ginger, canola oil and Kikkoman Sesame Oil. Add Kikkoman Rice Vinegar and 1/4 cup chopped green onions to the mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).

For the salad:
Heat a grill or grill pan on stovetop over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of chicken when tested with a meat thermometer). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.

To assemble salad:
In a large bowl toss together kale, carrots, pepper, 3 chopped green onions, and edamame with enough dressing to coat salad. Sprinkle top with peanuts and serve topped with sliced chicken.

Influencer Author: Maia McDonald Smith



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