Houston’s (Lightened-Up) Kale Salad with Peanut Vinaigrette

Houston’s (Lightened-Up) Kale Salad with Peanut Vinaigrette is satisfying, made with a combo of grilled chicken, kale, cabbage, carrots, peanuts, scallions, cilantro and mint tossed in a light peanut-sesame dressing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, combine vinaigrette ingredients.

Step 2

Whisk to combine and set aside.

Step 3

Preheat outdoor grill or grill pan over medium-high heat.

Step 4

Place chicken between a piece of plastic wrap or parchment and pound to an even thickness.

Step 5

Season with ¼ teaspoon salt and pepper, to taste.

Step 6

Grill for 5-6 minutes, turn and grill for an additional 5-6 minutes more, or until chicken is cooked through.

Step 7

Allow chicken to rest for 5 minutes, then slice thin.

Step 8

In a large bowl, combine salad ingredients from kale to scallions.

Step 9

Top each with dressing, toss to evenly combine.

Step 10

Divide salad evenly on 2 plates or bowls, top each with chicken and peanuts and serve.

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