Kale Chicken Salad with Peanut Vinaigrette Serving Size - 2 Prepared By - DnD Recipe Rating * * * * *
			PEANUT VINAIGRETTE: 2 tablespoons peanut oil 1 teaspoon toasted sesame oil 1 teaspoon reduced sodium soy sauce 2 teaspoons honey pinch kosher salt CHICKEN: 1/2 pound boneless, skinless chicken breast salt & pepper SALAD: 1 small bunch kale leaves (4 cups), ribs and stems removed, finely chopped 1 cup finely chopped green cabbage 1/2 cup shredded carrots 1/4 cup chopped fresh mint 1/4 cup chopped fresh cilantro 2 small scallions, chopped 1 1/2 tablespoons chopped roasted, salted peanuts
			PEANUT VINAIGRETTE: - In a small bowl, combine vinaigrette ingredients. Whisk to combine and set aside. 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. 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