Cooking Time: 20 minutes

Serves 4

What you Need:

Peanut Gingery Miso Vinaigrette:

• ¼ pouch of Haven's Kitchen Gingery Miso Sauce
• 1 heaping tbsp peanut butter
• 1 tbsp rice wine vinegar or apple cider vinegar
• 1 tsp coconut aminos or soy sauce
• A dash of hot water

Salad

• One package of boneless, skinless chicken breasts, cut into cubes
• Sesame seeds
• 1 small bunch kale leaves, ribs and stems removed, chopped
• 1 head of romaine lettuce, chopped
• 2 carrots, shredded
• 2 small cucumbers, shredded
• 1 bunch fresh cilantro, chopped
• 2-3 scallions, chopped

How to Make It:

1. In a small bowl, combine vinaigrette ingredients. Whisk to combine and set aside.
2. In a large frying pan, heat enough oil to coat the bottom over medium-high heat. When the oil is shimmering, cook the chicken until golden and cooked through, about 12 minutes. Toss the hot chicken with ½ of the dressing and about ¼ cup of sesame seeds.
3. In a large bowl, combine kale, romaine, carrots, cucumber and cilantro. Then toss the salad with the remaining dressing, and combine with the chicken and scallions. Serve immediately.