Spicy Chili-Ginger Chicken Kale Salad
October 12, 2026 • 0 comments
Spicy chili-ginger chicken tops a crisp kale, cabbage, and carrot salad with shiitake mushrooms, toasted almonds, scallions, and creamy ginger-lime aioli.
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (2 (5 ounce) cutlets) chicken cutlets
- (3 ounces) shiitake mushrooms
- (4 ounces) lacinato kale
- (5 ounces) shredded cabbage and carrots
- (2) scallions
- (2 tablespoons) sliced almonds
- (1 tablespoon, grated) fresh ginger
- (1) lime
- (3 tablespoons) mayonnaise
- (1 tablespoon) coconut aminos
Directions
Spicy Chili-Ginger Chicken Kale Salad
This bright entrée salad combines seared chicken, hearty greens, savory mushrooms, and a cooling homemade ginger-lime aioli.
Ingredients
Use the ingredient list below for exact quantities.
Instructions
- Whisk lime juice, grated ginger, olive oil, coconut aminos, and a pinch of sugar. Stir half into mayonnaise.
- Season chicken with chili flakes, ginger, salt, and pepper. Sear until browned and 165°F. Rest 5 minutes.
- Sauté shiitakes until deeply browned; splash with coconut aminos.
- Massage kale with the vinaigrette. Toss with cabbage, carrots, scallions, and almonds.
- Slice chicken over salad. Add mushrooms and drizzle with ginger-lime aioli.
Why It Works
Acid softens kale, spicy ginger wakes up the chicken, and creamy aioli rounds out the heat.
Tips
- Adjust chili to taste.
- Brown mushrooms without crowding.
- Rest chicken before slicing.
Serving Suggestions
Serve immediately or keep components separate for meal prep.
FAQ
Can I use fresh mushrooms? Yes, cremini mushrooms also work.
Is it dairy-free? Yes, when made with regular mayonnaise.
