Chicken Kale Salad with Peanut Vinaigrette

December 04, 2013

There's nothing like a few too many helpings of Thanksgiving to jump start an attempt at healthy eating before the oh so debaucherous holiday season. 

Have you heard of Houstons or as they are now calling it, Hillstones? Houstons was a staple in Atlanta that I first got hooked on their homemade spinach dip. Now, it's their kale salad. It's nutty, sweet and tangy, all in the same bite, and evidently super easy to make. I took a stab at mimicking their dish and it turned out to be great! I added chicken for some protein to turn this side dish into a main meal.

Salad Ingredients
2 cups rotisserie chicken, sliced 
4 cups curly kale, chopped
1 cup green cabbage, chopped
1/4 cup cilantro, chopped
1/2 scallion, minced
1/4 cup roasted and salted peanuts, chopped

Dressing Ingredients
3/4 cup peanut oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1/2 lemon, squeezed
10 dashes cayenne pepper

Serves: 4
Prep Time: 15 mins
Inactive: 30 min
Total Time: 45 mins

1. Chop kale, cabbage, cilantro, scallions, peanuts and sliced chicken. Combine in a bowl.
2. Mix peanut oil, sesame oil, rice vinegar, soy, honey, lemon and cayenne pepper in a bowl and whisk to combine.
3. Poor dressing over mixture and stir. Cover and chill for 30 minutes before serving.

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