Kale And Coconut Chicken Salad Recipe
Delight your taste buds with this flavorful and wholesome kale, coconut, chicken, and farro salad. The combination of crispy kale, toasted coconut, tender chicken, and chewy farro is truly a delightful experience. The sesame and soy sauce dressing brings all the ingredients together in a delicious harmony. Enjoy a satisfying meal that's both nourishing and delicious.
— Constant Cookbook
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 shredded chicken
- 1 cup *farro, uncooked (2 cups cooked)
Instructions
- Preheat oven to 350 degrees.
- 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.
- Lay out the kale and coconut on a large rimmed baking sheet and bake for 14 minutes, flipping the kale once during baking.
- 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.
- Mix the kale and coconut in with the chicken, and faro, then drizzle additional sauce on top.
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