Houston’s (Lightened-Up) Kale Salad with Peanut Vinaigrette

Name: Houston’s (Lightened-Up) Kale Salad with Peanut Vinaigrette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 tablespoons peanut oil; ½ pound boneless; 1 small bunch kale leaves; 1 teaspoon toasted sesame oil; ¼ teaspoon kosher salt; 1 cup finely chopped green cabbage; 2 tablespoons unseasoned rice vinegar; freshly ground black pepper; ½ cup shredded carrots; 1 teaspoon reduced sodium soy sauce; ¼ cup chopped fresh mint; 2 teaspoons raw honey; ¼ cup chopped fresh cilantro; ¼ teaspoon kosher salt; 2 small scallions; 1 ½ tablespoons chopped roasted

User Reviews

4.8

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 servings
Calories
410 kcal
Course
Salad, Lunch
Cuisine
American

Houston’s (Lightened-Up) Kale Salad with Peanut Vinaigrette

Iris Warren

Report

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.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

2 tablespoons peanut oil
½ pound boneless (skinless chicken breast)
1 small bunch kale leaves (ribs and stems removed, finely chopped (about 4 generous cups))
1 teaspoon toasted sesame oil
¼ teaspoon kosher salt
1 cup finely chopped green cabbage
2 tablespoons unseasoned rice vinegar
freshly ground black pepper
½ cup shredded carrots
1 teaspoon reduced sodium soy sauce (or gf soy sauce)
¼ cup chopped fresh mint
2 teaspoons raw honey
¼ cup chopped fresh cilantro
¼ teaspoon kosher salt
2 small scallions (chopped)
1 ½ tablespoons chopped roasted (salted peanuts)

Add to Shopping List

Instructions

In a small bowl, combine vinaigrette ingredients.
Preheat outdoor grill or grill pan over medium-high heat.
In a large bowl, combine salad ingredients from kale to scallions.
Whisk to combine and set aside.
Place chicken between a piece of plastic wrap or parchment and pound to an even thickness.
Top each with dressing, toss to evenly combine.
Season with ¼ teaspoon salt and pepper, to taste.
Divide salad evenly on 2 plates or bowls, top each with chicken and peanuts and serve.
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.

Nutrition Information

Show Details

Serving 1/2 the recipe Calories 410kcal (21%) Carbohydrates 26g (9%) Protein 31g (62%) Fat 22g (34%) Saturated Fat 4g (20%) Cholesterol 73mg (24%) Sodium 600mg (25%) Fiber 5g (20%) Sugar 8g (16%)