Kale & Roasted Chicken Salad with Peanut Vinaigrette
Indulge in a vibrant and nutritious Kale Roasted Chicken Salad with Peanut Vinaigrette. A perfect balance of flavors!
Ingredients
For Salad
- ½ bunch kale (about 3 cups)
- ¼ head Napa or Chinese cabbage
- ½ bunch mint (about 15 mint leaves)
- 1 bunch scallions
- ½ cup of roasted chicken or rotisserie chicken, cut into 1-inch strips (about 8 ounces)
For Dressing
- 3 tablespoons lime juice
- 2 tablespoons white wine vinegar
- 1 small Serrano chili, seeds removed, finely minced
- 2 dashes of low-sodium soy sauce (about ½ teaspoon)
- 1 tablespoon creamy peanut butter
- Salt and pepper to taste
- 1/8 cup peanut oil
- ¼ cup roasted peanuts, chopped
Nutrients Per Serving
| Calories: | 210 |
|---|---|
| Fat: | 11 g |
| Saturated Fat: | 3 g |
| Carbohydrates: | 10 g |
| Cholesterol: | 50 mg |
| Protein: | 20 g |
| Fiber: | 1 g |
| Sodium: | 412 mg |
Directions
Directions for Salad
- Tear the kale leaves from the tough stems. Discard the stems. Chop the kale leaves finely. Remove the thick core from the cabbage and discard. Slice the cabbage into thin strips.
- Stack the mint leaves, roll together lengthwise and slice thinly (i.e., chiffonade).
- Slice the scallions thinly on the bias (i.e., at an angle). Mix all the greens together and toss with your hands. Mix roasted chicken with greens.
Directions for Dressing
- Whisk the lime juice, white wine vinegar, minced chili, soy sauce and peanut butter together in a small bowl. Season with salt and pepper. In a steady stream, whisk in the peanut oil until fully incorporated. Taste and adjust as needed.
- Toss the greens, chicken and dressing in a large bowl. Plate on a large platter or individual serving plates. Top with the chopped peanuts. Enjoy!
Nutrients Per Serving
| Calories: | 210 |
|---|---|
| Fat: | 11 g |
| Saturated Fat: | 3 g |
| Carbohydrates: | 10 g |
| Cholesterol: | 50 mg |
| Protein: | 20 g |
| Fiber: | 1 g |
| Sodium: | 412 mg |
