Thai Kale Salad With Coconut Chicken & Spicy Peanut Sauce

This week I went over to my best friend Meghan’s house to cook up a nice CSA inspired dinner. We decided to make a Thai kale salad topped with coconut chicken. It came out super good! She is an amazing cook and has a way of throwing things together that you wouldn’t think to try. We want to make a cookbook someday, so maybe this is the first recipe to get it started! Which reminds me, anyone want to fund our cookbook dreams? We will repay you with good food and a lot of high fives….totally worth it!

1 lb chicken
1/2 cup shredded unsweetened coconut
1/2 cup panko (we used a Tokyo style panko mix w/sesame seeds, garlic, onion, pepper & mustard seeds)
1/4 cup all purpose flour
2 large eggs, whisked
4 cups lacinato kale, de-stemmed and chopped
3 medium carrots, thinly sliced
1 large watermelon radish, thinly sliced
6 scallions, whole
4 garlic cloves, roasted whole
Non-stick coconut spray (or regular)
Salt and pepper, to taste

Spicy Peanut Sauce:
1/4 cup peanut butter
1 tablespoon soy sauce
1/2 fresh lime, juiced
2 tablespoons Mike’s Hot Honey (or 2 tablespoons honey and 1/4 teaspoon chili powder)
1 teaspoon white wine vinegar
1/4 cup hot water, to use as needed

Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray. Make your little chicken station with the coconut and panko mixed together in one bowl, your flour in a separate shallow dish, and your whisked egg in another separate bowl. Season the chicken with a little salt and pepper, then dip it in the flour, followed by the egg, and lastly the coconut panko. Place all the chicken on the baking sheet and bake for 10 minutes on one side, then flip and cook for another 10 minutes. You’ll want then to be nice golden brown color. During this time, also add your whole scallions and garlic to a separate baking sheet and cook for about 15 minutes, or until the garlic is squishy and the scallions are slightly charred.

While the chicken cooks, make the peanut sauce by simply mixing the ingredients together (expect for the water.) Add tiny bits of hot water until your dressing has the consistency you like.

To assemble, place you kale, radish, carrot, and scallions in a large bowl. Break up the garlic with your fingers and sprinkle that in as well. Add the coconut chicken, and pour over the desired amount of peanut sauce! Alternatively, you can toss the kale in the peanut sauce before plating as well.



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