Sesame Chicken & Rice Salad

Season chicken breast with 1/4 tsp salt and 1/4 tsp black pepper. Cook in a pan over medium heat for 6 minutes per side until golden and cooked through. Slice thinly.

Remove kale stems and chop the leaves. Massage with your hands for 1 minute until the leaves soften.

Cook sesame seeds in a dry pan over medium heat for 2 minutes until golden and starting to pop.

Mix tamari, sesame oil, rice vinegar, honey, and grated ginger in a small bowl.

Put kale and brown rice in a large bowl. Add sliced chicken and apple on top.

Pour the sesame-ginger dressing over the salad and toss. Sprinkle toasted sesame seeds on top.