Kale Peanut Chicken Salad
Foto: Gimme Some Oven — AliIngredients
- 1 large bunch curly kale or 2 medium bunches lacinato kale, stemmed (about 8 ounces)
- 3 cups shredded savoy cabbage (about ½ small head)
- 1/4 teaspoon fine sea salt
- 3/4 cup dry-roasted peanuts, finely chopped
- 1/3 cup roughly chopped fresh mint leaves
- 1/3 cup chopped fresh cilantro
- 3 g reen onions, thinly sliced (about ½ cup)
- shredded meat from 1 small rotisserie chicken (about 3 cups)
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons rice vinegar
- 2 tablespoons creamy peanut butter, natural or regular
- 2 teaspoons toasted sesame oil
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground cayenne pepper
Steps
Slice the kale into thin ribbons, then chop into bite-sized pieces. You should have about 8 cups of tightly packed kale total. Place in a large bowl. Add the cabbage and sprinkle with the salt. Grab the kale and cabbage by large handfuls and gently squeeze and massage the pieces, working a few handfuls at a time, until the kale is softened and dark green in color. The massage is key for tender, yummy greens.
In a small bowl or liquid measuring cup with a spout, stir together the olive oil, vinegar, peanut butter, sesame oil, mustard, honey, salt and cayenne until smooth.
Toss. Pour enough of the dressing over the kale mixture to moisten it, then stir to combine. Add the peanuts, mint, cilantro, green onions and chicken. Add additional dressing, stirring as you go, until the salad is moistened to your liking. Enjoy immediately or refrigerate for up to 3 hours prior to serving.
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