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Asian Superfood Salad

Prep time:10 minutes
Cooking time: 10 minutes
Yields: 2 Servings



-2 large kale leaves, pressed and chopped

-2 handfuls of spinach, chopped

-1 carrot, shredded

-1 chicken breast

-1/2 of avocado

-1/4 soy sauce (sub for tamari if GF)

-1 tbsp. sesame seeds

-1 tbsp. agave

-1 tsp chia seeds

-1 tsp flax seeds 




-1 tbsp. peanut butter

-1 tsp soy sauce (sub for tamari if GF)

-1/2 tsp sesame oil

-1/2 tsp rice vinegar

-1 tsp olive oil

-1 tsp sesame seeds



Place chicken, soy sauce, agave and sesame seeds in a skillet.


Grill chicken 4-5 minutes per side, until juices run clear.


Mix together chopped spinach, chopped kale, shredded carrots.


Once chicken is finished, chop it up and add to salad.


In a seperate bowl, mix together dressing ingredients and add to salad.


Mix everything together.


Garnish with avocado slices and sprinkle flax and chia seeds.



Make sure to squish the kale while washing it, it will soften the texture and be easier to digest.


If you Must use prepared dressings, I recommend Organicville Peanut Tamari Dressing for the salad and Organicville Sesame Teryaki Marinade for this salad. Both of these are, gluten free, vegan and organic.

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