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