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

Ingredient Substitutions

• Instead of Unsalted Peanuts: Almonds, Cashews
• Instead of Sunflower Seeds: Pumpkin Seeds
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Mexican Chilies: Cayenne pepper, Smoked paprika
• Instead of Olive Oil: Avocado oil
• Instead of Salt: Kosher salt (adjust amount)
• Instead of Mayonnaise: Greek yogurt (1/2 cup)
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of Kale: Swiss chard, spinach
• Instead of Green Cabbage: Red cabbage
• Instead of Chicken Breast: Turkey breast, Tofu (for vegetarian)
• Instead of Canned Black Beans: Kidney beans, Chickpeas
• Instead of Olive Oil: Canola oil
• Instead of Black Pepper: White pepper

Equipment Needed

• Oven
• Baking Sheet
• Mixing Bowls
• Food Processor or Blender
• Measuring Spoons
• Spatula
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Toasting peanuts and sunflower seeds without burning them.
• Processing salsa matcha to a coarse texture; over‑processing loses crunch.
• Coating chicken and beans evenly with salsa matcha and mayo for a crisp sear.
• Roasting at 400°F until chicken reaches 165°F for safety.

Chef Tips from the Video

• Use a mix of smoked chipotle and a pinch of smoked paprika for a deeper smoky flavor.
• Add a squeeze of fresh lemon juice to the dressing for brightness.
• For extra crunch, sprinkle toasted pumpkin seeds just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Salsa matcha can be frozen in a small jar for up to 2 months; reheated gently before use.

Room temperature: Do not store the baked salad at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare salsa matcha up to 3 days ahead and store in a sealed jar.
• Marinate the chicken and beans for 30 minutes before cooking for deeper flavor.
• The dressing can be whisked together and kept refrigerated for 2 days.

Frequently Asked Questions