Description
Kale Salad with Peanut Vinaigrette is satisfying, made with a combo of grilled chicken, kale, cabbage, carrots, peanuts, scallions, cilantro and mint tossed in a light peanut-sesame dressing.
Yield: 2servings | Serving Size: 1/2 the recipe
Ingredients
For Peanut Vinaigrette:
2tablespoonspeanut oil
1teaspoontoasted sesame oil
2tablespoonsunseasoned rice vinegar
1teaspoonreduced sodium soy sauce, or gf soy sauce
2teaspoonsraw honey
¼teaspoonkosher salt
For chicken:
½poundboneless, skinless chicken breast
¼teaspoonkosher salt
Freshly ground black pepper
For the salad:
1small bunch kale leaves, ribs and stems removed, finely chopped (about 4 generous cups)
1cupfinely chopped green cabbage
½cupshredded carrots
¼cupchopped fresh mint
¼cupchopped fresh cilantro
2small scallions, chopped
1 ½tablespoonschopped roasted, salted peanuts
Instructions
For dressing:
- In a small bowl, combine vinaigrette ingredients.
- Whisk to combine and set aside.
For chicken:
- Preheat outdoor grill or grill pan over medium-high heat.
Place chicken between a piece of plastic wrap or parchment and pound to an even thickness.
Season with ¼ teaspoon salt and pepper, to taste.
- Grill for 5-6 minutes, turn and grill for an additional 5-6 minutes more, or until chicken is cooked through.
- Allow chicken to rest for 5 minutes, then slice thin.
For salad:
- In a large bowl, combine salad ingredients from kale to scallions.
- Top each with dressing, toss to evenly combine.
Divide salad evenly on 2 plates or bowls, top each with chicken and peanuts and serve.
Last Step:
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Nutrition
Serving: 1/2 the recipe, Calories: 410kcal, Carbohydrates: 26g, Protein: 31g, Fat: 22g, Saturated Fat: 4g, Cholesterol: 73mg, Sodium: 600mg, Fiber: 5g, Sugar: 8g
