Taste of Olney

This week, we continue our journey into the realm of Asian-inspired culinary delights with a fresh, crispy, and nutritious salad created by Danny.

In his Kale Chicken Salad, Danny introduces an unexpected element, fresh mint, that adds a refreshing twist to our kale, cabbage, peanuts, and grilled chicken salad.

The addition of this aromatic herb takes the taste experience to new heights, creating a harmonious blend of flavors that will tantalize your senses. The vibrant green color and distinctive fragrance of the fresh mint infuse the salad with cool and slightly sweet notes that mingle with the earthier ingredients and elevate the overall flavor.

Danny first encountered this recipe at a restaurant in the resort town of Ojai, California, and tweaked it to make a summer classic.

“I put the mint in just for fun,” Danny said. “I liked [the recipe] but it seemed a little heavy so I thought mint would lighten it up. They didn’t have cabbage in [their salad] either but I thought it needed something crunchy. So it’s just mint, cabbage, kale, and peanuts and then the dressing is honey sesame.”

“It’s very healthy,” Danny said. “There is a little sugar because it has honey. Other than that, there is a little salt in the soy but I didn’t use that much soy. Purple cabbage and kale are superfoods.” Bon appetit!

Ingredients:

One boneless chicken breast 1 bunch of kale with stem removed and torn 1/8 of purple cabbage in thin slices 20 fresh mint leaves, torn 1/8 cup of salted peanuts crushed or chopped Honey Sesame dressing: ¼ cup rice vinegar ¼ cup olive oil 2 tbsp sesame oil 2 tbsp soy sauce 2 tablespoons of honey 1 tablespoon toasted sesame seeds 1 tablespoon of grated fresh ginger

Preparation: Step 1: Combine all ingredients for honey sesame dressing in a jar with a lid.

Shake well and let set for at least 20 minutes.

Step 2: Put boneless chicken breast in a plastic bag and pound until 1/3-1/2 inch thickness.

Remove from bag and season w/ salt and pepper Step 3: Heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat.

Add chicken to pan and sear 1 minute on each side.

Cover the pan with lid, reduce heat to medium and let breast cook for 10 minutes without removing lid. After 10 minutes, move entire pan with lid from heat and allow to sit for 10 more minutes. Next, remove chicken breast and shred using 2 forks.

Step 4: Mix all the salad ingredients in a large bowl. Add chicken, toss w/ dressing and let cool in the refrigerator for at least 20 minutes.