Copy Cat Hillstone Kale Salad & Breaded Chicken
By Audrey Plant
Ingredients
Salad
2 bundles Tuscan kale, destemmed and cut into 1-inch wide strips
1 large head napa cabbage, finely chopped
1 cup cilantro leaves, roughly chopped
2 tablespoons honey
1/2 cup toasted sesame oil
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Zest of 2 limes
Juice of 2 limes
6 cloves garlic, finely minced
2 tablespoons rice wine vinegar
1 cup roasted/unsalted cashews, roughly chopped
¼ cup parmesan reggiano, for garnish
Chicken
2 boneless skinless chicken breasts, pounded thin
Salt and pepper to taste
½ all-purpose flour, season with salt and pepper
2 eggs, scrambled
1 cup panko breadcrumbs
½ parmesan cheese
½ cup extra-virgin olive oil
Instructions
Salad
In a large mixing bowl, add together kale, cabbage, and cilantro. Mix well and set aside.
In a medium mixing bowl, add together honey, toasted sesame oil, extra-virgin olive oil, salt, pepper, zest of limes, juice of limes, garlic, and rice wine vinegar.
Whisk together until combined, season with salt and pepper again if necessary.
Pour dressing over the kale and cabbage mixture. Using tongs or your hands, toss salad with dressing until evenly coated. Massage the kale until slightly wilted.
Toss in cashews, and mix until evenly distributed.
Garnish with parmesan reggiano.
Serve immediately and enjoy.
Chicken
Preheat oven to 425F.
Pound chicken breast on both sides until thin, about ½ inch thick.
Season both sides with kosher salt and black pepper.
Start the dredging process with all-purpose flour, coating both sides of the chicken breast evenly.
Then, dredge both sides into scrambled eggs.
Dredge battered chicken breast in panko/parmesan reggiano mixture. Using your hands gently press additional bread crumbs into the breast(s). Set aside.
Pre-heat a large skillet with extra-virgin olive oil.
Sear each side of chicken breasts for 2-3 minutes or until golden brown.
Place par-cooked chicken breasts onto a greased (preferred, avocado spray) wired rack on a baking sheet.
Place in oven for 10-12 minutes or until golden brown and chicken is cooked through.
Remove from oven and allow the chicken to cool for 5 minutes before cutting into strips.
Add chicken to the dressed salad and serve.
Notes:
If you plan on serving later, dress and garnish at the time of serving.
I prefer roasted/unsalted cashews to help control the salt levels. You can substitute for roasted/salted cashews if needed.
