Have you ever tried something that seems odd at first but then turns out to be your new obsession? That’s exactly what happened when I tossed together this kale peanut chicken salad. Seriously, it’s a delightful burst of flavors—like a surprise party for your taste buds. The crunchy peanuts against the tender chicken, oh, and kale, the mighty green—it’s like they were meant to be together!
Steps
- Prepare the greens by slicing the kale into thin ribbons and then cutting them into bite-sized pieces, aiming for about 8 cups in total. Combine the kale and shredded savoy cabbage in a large bowl, sprinkle with salt, and gently massage the mixture with your hands until the kale softens and turns a dark green color.
- Create the dressing by thoroughly mixing olive oil, rice vinegar, peanut butter, sesame oil, Dijon mustard, honey, salt, and cayenne pepper in a small bowl or measuring cup until smooth.
- Pour a sufficient amount of the dressing over the kale and cabbage mixture to lightly coat it, and then mix well. Add the chopped peanuts, mint, cilantro, green onions, and shredded chicken, incorporating more dressing as needed to achieve your desired level of moisture. Serve immediately or chill for up to 3 hours before serving.
Ingredients
- 1 large bunch of curly kale or 2 medium bunches of lacinato kale, stems removed (approximately 8 ounces)
- 3 cups of shredded savoy cabbage (about half of a small head)
- 1/4 teaspoon of fine sea salt
- 3/4 cup of finely chopped dry-roasted peanuts
- 1/3 cup of roughly chopped fresh mint leaves
- 1/3 cup of chopped fresh cilantro
- 3 green onions, thinly sliced (about half a cup)
- Shredded meat from 1 small rotisserie chicken (around 3 cups)
- 5 tablespoons of extra-virgin olive oil
- 3 tablespoons of rice vinegar
- 2 tablespoons of creamy peanut butter (natural or regular)
- 2 teaspoons of toasted sesame oil
- 2 teaspoons of Dijon mustard
- 1 teaspoon of honey
- 1/4 teaspoon of fine sea salt
- 1/8 teaspoon of ground cayenne pepper
FAQ
- Can I substitute the chicken with another protein?
- Absolutely, you can replace the chicken with other proteins like shrimp, salmon, tofu, cooked steak, pork, or scallops.
- What other greens can I use instead of kale?
- Feel free to use spinach, arugula, or other mixed greens in place of kale and cabbage if you prefer a different taste or texture.
- Is there a way to make the salad spicier?
- Yes, you can add sliced Thai bird chiles or jalapeños to increase the heat level of the salad.
- Can I add grains to this salad?
- Certainly, adding cooked quinoa, farro, or brown rice can make the salad more filling and hearty.
- How can I add a touch of sweetness to the salad?
- Incorporate diced mango, pineapple, or mandarin oranges for an extra sweet and fruity flavor.
Tips
- Massage the kale: Before mixing with other ingredients, slice the kale into thin ribbons and massage it with salt. This step helps to soften the kale, making it more tender and enhancing its flavor.
- Prepare a double batch of dressing: The peanut dressing is both creamy and flavorful, making it a versatile addition to other meals. Prepare extra so you can use it to enhance other dishes like proteins, veggies, or rice bowls.
- Experiment with proteins: If you’re not a fan of chicken, try substituting with shrimp, tofu, or salmon for a different flavor profile while keeping the salad hearty and protein-packed.
- Add some spice: For those who enjoy a bit of heat, incorporate sliced Thai bird chiles or jalapeños to give the salad an extra spicy kick.
Equipment
- Salad Spinner – Useful for washing and drying kale and cabbage.
- Chef’s Knife – For chopping kale, cabbage, herbs, and slicing green onions.
- Cutting Board – To provide a surface for chopping and slicing.
- Mixing Bowls – A large one for the salad and a smaller one for the dressing.
- Liquid Measuring Cup – Useful if it has a spout for easy pouring of the dressing.
- Measuring Spoons – For accurately measuring ingredients in the dressing.
- Whisk – To blend the dressing ingredients smoothly.
