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At least, that’s how my office staff feels, and once a month, our ‘staff spirit’ committee organizes a potluck to bring people together for at least one lunch.  My first office potluck’s theme was “The Last Supper” and everyone was asked to bring dishes that began with their last initial.  It was a fun theme and I brought noodles (japchae) and Nutella Banana Bread.  YUM!

For this last potluck, the theme was Asian food.  I was pressed for time so chose to do something super easy and Americanized, but at least somewhat healthy and hopefully appealing to the masses.  Who doesn’t love chinese chicken salad?  Unfortunately, it is usually laden with fried wontons and syrupy dressing … so I decided to make my own version of Kale Chinese Chicken Salad.  As a heartier green, the kale would remain nice and crisp even an hour or two after I tossed the salad in the dressing – just what I was looking for!

Preparation was made exceedingly easy by a trip to my nearby Whole Foods – after snagging one of their flavorful rotisserie chickens and a bag of their Harvest Sensations Kale Salad mix, I was all set to go!

IMG_3497 kale-salad2

Kale Chinese Chicken Salad (serves 6-8)

  • 1 package of Harvest Sensations kale salad mix (contains kale, shredded carrot, purple cabbage – about 6-8 cups of de-stemmed kale leaves)
  • 1 small 2.5 lb rotisserie chicken, meat shredded
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons Meyer lemon juice
  • 2 tablespoons Ponzu juice (or just more lemon juice)
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon toasted sesame oil
  • 1/4 cup grapeseed oil or canola oil
  • 1/2 cup chopped scallions
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sliced almonds, toasted
  • 2 tablespoons sesame seeds, toasted
  • 15 wonton wrappers, thawed and cut into 1 cm strips
  • vegetable oil spray or mist-o

Instructions:

  1. Preheat oven to 350 degrees F.  Spray wonton strips with a little vegetable oil and distribute evenly in a single layer on a large cookie sheet.  Bake ~6-8 minutes or until golden-brown, stirring half-way through to allow for even crisping.  Set aside.
  2. Whisk together soy sauce, lemon juice, ponzu (if using), sugar, vinegar, salt, and pepper in a small bowl, then add sesame oil and grapeseed/canola oil in a slow stream, whisking until sugar is dissolved and dressing is combined well.  Adjust seasoning to taste.
  3. Toss chicken and scallions with 1/3 cup of dressing in another large bowl.
  4. Toss kale salad mixture with enough remaining dressing to coat, massaging in the dressing.
  5. Add chicken, scallions, cilantro, almonds, and sesame seeds to the kale and toss well.
  6. Just before serving, top with wonton crisps.

Optional additions: blanched snow peas or sugar snap peas, mandarin orange slices (pith removed).

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