How To Make Kale Salad with Peanut Vinaigrette (Houston’s Copycat)
Toss a quick filling meal with this Houston’s-inspired kale salad. It comes with grilled chicken, cabbage, and carrots in a peanut-sesame vinaigrette.
Serves:
Ingredients
For Peanut Vinaigrette:
- 2tbsppeanut oil
- 1tsptoasted sesame oil
- 2tbspunseasoned rice vinegar
- 1tspreduced sodium soy sauce,or gf soy sauce
- 2tspraw honey
- ¼tspkosher salt
For Chicken:
- ½lbchicken breast,boneless, skinless
- ¼tspkosher salt
- freshly ground black pepper
For the Salad:
- 4cupskale leaves,(1 small bunch), ribs and stems removed, finely chopped
- 1cupgreen cabbage,finely chopped
- ½cupcarrots,shredded
- ¼cupfresh mint,chopped
- ¼cupfresh cilantro,chopped
- 2small scallions,chopped
- 1½tbsppeanuts,roasted, salted, chopped
Instructions
Dressing:
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In a small bowl, combine vinaigrette ingredients.
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Whisk to combine and set aside.
Chicken:
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Preheat outdoor grill or grill pan over medium-high heat.
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Place chicken between a piece of plastic wrap or parchment and pound to an even thickness.
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Season with ¼ teaspoon salt and pepper, to taste.
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Grill for 5 to 6 minutes, turn and grill for an additional 5 to 6 minutes more, or until chicken is cooked through.
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Allow chicken to rest for 5 minutes, then slice thin.
Salad:
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In a large bowl, combine salad ingredients from kale to scallions.
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Top each with dressing, toss to evenly combine.
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Divide salad evenly on 2 plates or bowls, top each with chicken and peanuts and serve.
Nutrition
- Calories: 447.06kcal
- Fat: 30.16g
- Saturated Fat: 6.14g
- Trans Fat: 0.12g
- Monounsaturated Fat: 13.18g
- Polyunsaturated Fat: 8.76g
- Carbohydrates: 17.31g
- Fiber: 4.91g
- Sugar: 9.87g
- Protein: 28.46g
- Cholesterol: 72.57mg
- Sodium: 666.17mg
- Calcium: 128.35mg
- Potassium: 727.95mg
- Iron: 3.54mg
- Vitamin A: 476.73µg
- Vitamin C: 59.52mg
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