Carrot and Ginger Kale Salad

I love WholeFoods so much. It is my favourite shop (beats Waitrose no end and anyone who knows me knows how much I love WR!).

While in New York I fell in love with one of their salads. It was kale, spinach, quinoa, tomato, carrot, beetroot and walnut with a gorgeous carrot and ginger dressing. 

I found kale in the supermarket here in Sint-Maarten and as I'm pretty certain I won't find it back in Guadeloupe I decided to recreate the salad here.
Carrot and Ginger Kale Salad
•Grated carrot
•Grated beetroot
•Sliced Almonds

-Follow instructions for chicken and dressing. While the chicken is in the oven and the carrots and ginger are boiling, prepare the salad. 
-Chop all above ingredients to desired size and place in a nice big bowl. Adjust quantities depending on the number of people being served.

For the chicken
•2 chicken breasts finely diced
•A little soy sauce
•Tiny squeeze honey 
•Juice of half a lime
•1 crushed garlic clove
•Finger tip sized chunk  of ginger
•Optional knob of butter

-Dice chicken into small cubes. Place in a baking dish. 
-Add in soy sauce, a dribble of honey (vary both depending on how sweet/salty you like the chicken), squeeze lime and chuck in the garlic and ginger. Add optional knob of butter.
-Stir chicken around to evenly coat in a mixture of the marinade and set aside for 10 minutes. 
-Place in oven on 180C (350F) and bake for 20 minutes (or until chicken is cooked through). 
-Remove from oven and drain chicken. Save the juice to use in the dressing. 

For the dressing
•3 carrots
•Thumb sized chunk of ginger
•Dash of orange juice
•Juice from the cooked chicken

-Boil carrot and ginger until the carrot is well cooked, drain.
-Purée in blender with orange juice and juice from chicken until smooth. 

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