1rotisserie chickenskin removed and meat pulled apart into bite sized pieces
1tbsp.toasted sesame seeds
For the Almond-Vinaigrette:
1tsp.freshly grated ginger
1tsp.toasted sesame oil
2tbsp.*creamy* almond or cashew butter
1tsp.chili oiloptional, or sub 1/4 tsp. crushed red pepper flakes
salt and pepperto taste
In a food processor or blender, combine all of the Almond-Vinaigrette ingredients and blend to combine. Set aside.
Remove kale leaves from the stem, then, finely slice the kale into thin strips.
Place sliced kale in a bowl with the rotisserie chicken meat, mint, cashews, and toasted sesame seeds. Pour 'peanut' vinaigrette over the salad and toss to coat.
Serve and enjoy!
Depending on the type of nut butter you use, your dressing may turn out too thick. Add 1 tbsp. of warm water at a time until it reaches the consistency you want. I like to use Crazy Richards Almond Butter (I buy via Amazon) as it is more drizzly.