04 January 2013

baby kale salad with poached chicken & a carrot ginger dressing.


So, day one of the cleanse. I ate pretty well, but probably too much. I guess we must ease into these things. I made this salad specifically because I wanted to make this carrot ginger dressing from GOOP. It is really light & packed with flavor. Jediah just wanted to eat it as a dip, I don't see why you couldn't. This would be good spread into a cold spring roll too.

baby kale salad with poached chicken & a carrot ginger dressing.
serves 4 for lunch

4 big handfuls of baby kale
1 organic chicken breast on the bone, cleaned
1 tsp. sea salt & cracked pepper
1 cup cucumbers, peeled unevenly, halved & sliced
4 scallions, chopped

  1. Place the chicken breast in a medium sized pot & fill with water. Add seasoning. Bring to a boil, reduce heat to low & let it simmer for about 40 minutes. You want the chicken to be firm, not falling off the bone. If foam rises in the water, skim it off. Reserve the broth for cooking rice or use with noodles.
  2. Let the chicken cool a bit. Discard the skin, & shred the meat off. 
  3. In a large bowl add kale, chicken, cucumbers & scallions & toss together. Sprinkle with a bit of cracked pepper. Serve with carrot-ginger dressing.
carrot ginger dressing.
makes about 1 cup
recipe from GOOP

1 large carrot, peeled and roughly chopped
1 large shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso
2 tablespoons rice wine vinegar
1 tablespoon roasted sesame seed oil
1/4 cup grapeseed oil
2 tablespoons water
  1. Pulse the carrot, shallot and ginger in a blender until finely chopped.
  2. Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.
happy eatings & cheers!
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