In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.Set aside.
Remove the stems from the kale and tear the leaves into bite-sized pieces. Place the kale in a large bowl and toss with half of the dressing. Massage the kale with your hands for about 1 minute or until it becomes tender.
Fold in the arugula and spinach blend.
Divide the greens among serving plates or bowls. Top with sliced apple, candied pecans, and cheddar cheese crisps.
Serve immediately with the remaining dressing on the side.
⅔cupteriyaki sauce or your favorite stir fry sauce
2teaspoonssriracha hot sauce
1teaspoonchicken bouillonoptional
6tablespoonsavocado oil
4packagesramen noodles
1poundboneless, skinless chicken breastsliced into ¼" thick pieces and halved
½poundbroccolicut into ½" pieces
6ouncessugar snap peastrimmed
¼poundcarrotspeeled and sliced into ⅛" slices
4scallionscut into 1" pieces
Method
Preheat oven to 450°F. Whisk together teriyaki sauce, sriracha, optional chicken bouillon, and oil until smooth.
Cook ramen noodles based on the package instructions.Drain and rinse.
Place chicken, broccoli, snap peas, carrots, scallions, cooked noodles and half of the sauce mixture in a mixing bowl and toss to combine.
Evenly spread mixture on one or two unlined sheet pans.Rearrange chicken pieces so they are on the top of the noodles and veggies.
Bake for 15 minutes then turn the broiler on high and continue to cook until chicken has cooked through, approximately 3-5 minutes, and to desired crispness.
Remove from oven and drizzle with remaining sauce as needed.
Notes
*Chicken can be substitute for another protein of choice. Proteins should be cut into 4″ slices for fast cooking.
You can find a crispy chicken sandwich on every corner these days, but they are not all equal. Making one yourself means you get to have it just how you like it, and you know what’s in it! With some kale slaw and thinly sliced red onion, you’re getting good vegetables and added crunch. The sweet heat of hot honey will keep you wanting more! It may be sticky, but that just makes it finger licking good.
In a small saucepan, combine hot honey ingredients and warm over low heat for a few minutes to infuse honey with spices. Turn off heat and set aside.
Prepare chicken breast based on package instructions.*
Spread butter on buns and toast in a large skillet on low until golden.
Spread mayonnaise on the top bun and assemble sandwich with slaw, chicken, onions, and hot honey. Serve promptly.
Enjoy!
Notes
*To make your own breaded chicken, combine 2/3 cup all-purpose flour, ½ teaspoon of each salt, pepper, paprika, garlic powder, and baking soda. Beat two large eggs together. Take each piece of chicken and dredge in flour then in eggs and back into the flour mixture. Shallow fry or air fry at 350F until internal temperature reaches 165F and continue with recipe. Cooking time varies based on size of chicken breasts.Substitute breaded chicken with a plant-based version to be meat-free.
