In a jar with a tight fitting lid, combine the sesame oil, coconut aminos, vinegar, honey, garlic, ginger, and cayenne. Secure the lid and shake vigorously. Add 1/2 cups of the avocado oil and shake again until well combined.
Place the chicken in a resealable bag and add 1/3 cup of the dressing and the remaining 1/4 cup avocado oil over top. Seal and refrigerate for 6 hours, or better yet – overnight.
Drizzle 1/2 cup of the dressing over the kale and toss with hands to massage the dressing into the greens. Divide the kale into 6 glass tupperware containers or mason jars and top with carrots, bell peppers, sprouts, and herbs.
Heat a grill pan or grill to medium heat. Remove the chicken from the marinade and scrape off any excess. Season with salt and pepper and grill for 5 to 6 minutes per side, until the chicken reads 165F on a thermometer inserted into the center. Chop the chicken and let cool. Divide between the containers and secure the lids. Refrigerate for 5 to 7 days. When ready to eat, add 2 tablespoons of something crunchy and toss to combine.
Alternatively, build the salad in one large bowl if serving immediately.
Chop the kale, herbs, and bell peppers 3 days in advance.
Refrigerate dressing for 2 months.
Refrigerate salads, without the crunchy topping, for 7 days.
Notes and Shortcuts
Put your food processor to work to chop the herbs, shred the carrots, and even shred the kale once center ribs are removed.
Whole Foods, Aldi, and Sprouts carry grain-free French fried onions and I carry a version in my shop. They contain buckwheat which is not paleo but is gluten-free and grain-free. They’re delicious on this salad.
Sprouted sunflower seeds or dry roasted cashews are also great.
Save the remaining dressing to use in future meal plans.
Substitute shrimp or salmon for chicken. Eat within 3 days.
Keywords: salad, Danielle Walker, against all grain, vegetarian, paleo, gluten free