Recipe

Hosted By
DnD

		Kale Chicken Salad with Peanut Vinaigrette
		Serving Size - 2
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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