By Maëlle
Houston’s (Lightened-Up) Kale Salad with Peanut Vinaigrette
10 steps
Prep:10minCook:20min
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.
Updated at: Wed, 16 Aug 2023 21:03:16 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories435 kcal (22%)
Total Fat23.4 g (33%)
Carbs26.5 g (10%)
Sugars11.8 g (13%)
Protein34.7 g (69%)
Sodium469.9 mg (23%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Peanut Vinaigrette
2 tablespoonspeanut oil
1 teaspoontoasted sesame oil
2 tablespoonsunseasoned rice vinegar
1 teaspoonreduced sodium soy sauce
or gf soy sauce
2 teaspoonsraw honey
¼ teaspoonkosher salt
Chicken
Salad
Instructions
For dressing
Step 1
In a small bowl, combine vinaigrette ingredients.
Step 2
Whisk to combine and set aside.
For chicken
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.
For salad
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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