Houston’s (Lightened-Up) Kale Salad with Peanut Vinaigrette
Experience the delightful flavors of Houston’s (Lightened-Up) Kale Salad with Peanut Vinaigrette, a truly gratifying dish. This vibrant salad features a medley of juicy grilled chicken, hearty kale, crisp cabbage, sweet carrots, crunchy peanuts, and fresh herbs like scallions, cilantro, and mint. All of these ingredients are beautifully combined and drizzled with a refreshing peanut-sesame dressing that ties everything together.
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Ingredients
- 2 tablespoons peanut oil
- 2 teaspoons raw honey
- ¼ teaspoon kosher salt
- ½ pound boneless
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 1 small bunch kale leaves
- 1 cup finely chopped green cabbage
- ½ cup shredded carrots
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro
- 2 small scallions
- 1 ½ tablespoons chopped roasted
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon reduced sodium soy sauce
- 1 teaspoon toasted sesame oil
Instructions
- 1
In a small mixing bowl, blend together the ingredients for the vinaigrette.
- 2
Whisk until thoroughly mixed and set it aside for later use.
- 3
Heat your outdoor grill or grill pan to medium-high heat.
- 4
Place a piece of plastic wrap or parchment paper over the chicken and gently pound it to achieve a uniform thickness.
- 5
Sprinkle with ¼ teaspoon of salt and season with pepper to your liking.
- 6
Grill the chicken for 5-6 minutes, then flip and continue grilling for another 5-6 minutes, or until the chicken is fully cooked.
- 7
Let the chicken rest for 5 minutes before slicing it into thin strips.
- 8
In a large bowl, mix together all the salad components, from kale to scallions.
- 9
Drizzle the dressing over the salad and toss everything together until well coated.
- 10
Portion the salad onto 2 plates or bowls, and top each with the sliced chicken and peanuts before serving.