Salsa Macha Baked Salad!

Ingredients

• 1/2 cup Unsalted Peanuts (raw, will be toasted)
• 1/4 cup Sunflower Seeds (raw, will be toasted)
• 2 cloves Garlic (minced)
• 1 tsp Mexican Chilies (ground chipotle or dried ancho, adjust to heat preference)
• 2 tbsp Olive Oil (extra virgin, for salsa matcha)
• 1/2 tsp Salt (fine sea salt)
• 3 tbsp Mayonnaise (regular, divided (2 tbsp for marinating, 1 tbsp for dressing))
• 1 tbsp Apple Cider Vinegar (for dressing)
• 4 cups Kale (stems removed, torn into bite‑size pieces)
• 2 cups Green Cabbage (shredded)
• 1 lb Chicken Breast (cut into bite‑size pieces)
• 1 can Canned Black Beans (15 oz, drained and rinsed)
• 2 tbsp Olive Oil (for roasting vegetables and proteins)
• 1/4 tsp Black Pepper (freshly ground)

Instructions

1. Toast Nuts and Seeds

   Spread peanuts and sunflower seeds on a dry baking sheet and toast in a preheated 350°F oven for 5‑7 minutes, stirring once, until golden and fragrant.

   Time: PT7M

   Temperature: 350°F

2. Make Salsa Matcha

   In a food processor, combine the toasted peanuts, toasted sunflower seeds, minced garlic, Mexican chilies, olive oil, and salt. Pulse until a coarse, slightly chunky paste forms.

   Time: PT5M

3. Marinate Proteins

   In a mixing bowl, toss the chicken pieces with 2 tbsp of salsa matcha and 1 tbsp mayo until evenly coated. In a separate bowl, toss the drained black beans with the remaining 2 tbsp salsa matcha and 1 tbsp mayo.

   Time: PT5M

4. Prepare Vegetables

   Remove stems from kale, tear into bite‑size pieces, and place in a large bowl. Shred the cabbage and add to the bowl. Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss to coat.

   Time: PT10M

5. Assemble on Baking Sheet

   Line a large baking sheet with parchment. Spread the kale‑cabbage mixture in an even layer. Arrange the marinated chicken pieces and coated beans on top, spacing them out for even cooking.

   Time: PT5M

6. Roast

   Place the sheet in the preheated 400°F oven and roast for 20 minutes, turning the chicken once halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender‑crisp.

   Time: PT20M

   Temperature: 400°F

7. Make Dressing

   While the salad roasts, whisk together 1 tbsp salsa matcha, 1 tbsp apple cider vinegar, and the remaining 1 tbsp mayo until smooth. Add a splash of water if needed for a pourable consistency.

   Time: PT5M

8. Finish and Serve

   Remove the baked salad from the oven, let rest 5 minutes, then drizzle the salsa matcha dressing over the top. Toss gently to combine, and serve warm. Garnish with extra salsa matcha if desired.

   Time: PT5M

Nutrition Facts

Calories

535

Protein

30g

Carbohydrates

30g

Fat

30g

Fiber

8g