COOK WITH OUR NEVADA WHITESTM!
White onions have traditionally been the onion–of–choice for classic Hispanic and Southwestern cuisine but their popularity is growing. Their clean, tangy flavor, with little-to-no aftertaste compliments all kinds of dishes including stir-fry, noodle bowls, power bowls, instant pot, salads and so much more.
GRILLED CHICKEN AND KALE POWER BOWLS WITH MISO DRESSING
This simple, healthy, crunchy salad is packed with protein and good-for-you greens. The miso dressing also works well on steamed veggies or with crispy fried tofu. This recipe makes 2 bowls.
Ingredients
For the miso dressing:
1/3 cup vegetable oil
3 tablespoons unseasoned rice vinegar
2 tablespoons white miso paste
1 teaspoon soy sauce or tamari
1 teaspoon light sesame oil
1 teaspoon honey
Pinch of ground ginger
For the bowls:
2 pre-cooked chicken breasts, sliced
6 ounces kale, washed, dried and broken into bite-size pieces
2 carrots, scrubbed clean, stem end removed and sliced into matchsticks
1/2 white onion, thinly sliced
1/4 cup chopped walnuts
2 green onions, thinly sliced
Directions
Make the dressing: Add all dressing ingredients to a lidded glass jar. Cover and shake vigorously until the dressing becomes thickened. Refrigerate until ready to use.
To assemble the bowls, arrange kale in 2 serving dishes, dividing equally amongst the dishes. Add chicken, carrots, onion, walnuts and green onion. Drizzle dressing over each bowl and serve immediately.
This simple, healthy, crunchy salad is packed with protein and good-for-you greens. The miso dressing also works well on steamed veggies or with crispy fried tofu. This recipe makes 2 bowls.
PREP TIME
10 minutes
10 minutes
COOK TIME
0 minutes
0 minutes
For the miso dressing:
1/3 cup vegetable oil
3 tablespoons unseasoned rice vinegar
2 tablespoons white miso paste
1 teaspoon soy sauce or tamari
1 teaspoon light sesame oil
1 teaspoon honey
Pinch of ground ginger
For the bowls:
2 pre-cooked chicken breasts, sliced
6 ounces kale, washed, dried and broken into bite-size pieces
2 carrots, scrubbed clean, stem end removed and sliced into matchsticks
1/2 white onion, thinly sliced
1/4 cup chopped walnuts
2 green onions, thinly sliced
Directions
Make the dressing: Add all dressing ingredients to a lidded glass jar. Cover and shake vigorously until the dressing becomes thickened. Refrigerate until ready to use.
To assemble the bowls, arrange kale in 2 serving dishes, dividing equally amongst the dishes. Add chicken, carrots, onion, walnuts and green onion. Drizzle dressing over each bowl and serve immediately.
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