Kale Peanut Chicken Salad
- Yield 4
- Prep 35 minutes
- Total 35 minutes
Kale Peanut Chicken Salad is a salad recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 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 green 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
Method
Massage the greens. Slice the kale into thin ribbons, then chop into bite-sized pieces. You should have about 8 cups of tightly packed kale total. Set in a large bowl. Tip in 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, lively greens.
Make the dressing. 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.
Turn Tip enough of the dressing over the kale mixture to moisten it, then stir to combine. Tip in the peanuts, mint, cilantro, green onions and chicken. Tip in 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.
