Houston’s (Lightened-Up) Kale Salad with Peanut Vinaigrette
Houston’s (Lightened-Up) 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.
Foto: SkinnytasteIngredients
- 2 tablespoons peanut oil
- 1 teaspoon toasted sesame oil
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon reduced sodium soy sauce (or gf soy sauce)
- 2 teaspoons raw honey
- ¼ teaspoon kosher salt
- ½ pound boneless (skinless chicken breast)
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 1 small bunch kale leaves (ribs and stems removed, finely chopped (about 4 generous cups))
- 1 cup finely chopped green cabbage
- ½ cup shredded carrots
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro
- 2 small scallions (chopped)
- 1 ½ tablespoons chopped roasted (salted peanuts)
Steps
In a small bowl, combine vinaigrette ingredients.
Whisk to combine and set aside.
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.
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.
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