Kale Peanut Chicken Salad Recipe – American Special
Kale peanut chicken salad is a satisfying blend of hearty greens, protein, and crunch, combining shredded kale with grilled or roasted chicken, roasted peanuts, crunchy vegetables like bell pepper and carrot, and a tangy dressing. This salad offers a refreshing contrast between the crisp kale leaves and the savory chicken, while the peanuts add texture and depth. Whether you’re prepping for a healthy lunch, seeking a meal that satisfies post-training hunger, or simply aiming to eat more greens, this recipe delivers both flavor and nourishment in every bite.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Kale Peanut Chicken Salad Ingredients :
- 4 cups kale, stems removed and leaves chopped
- 2 cups cooked chicken, shredded or diced (grilled or rotisserie chicken works well)
- 1/2 cup red bell pepper, diced
- 1/2 cup shredded carrots
- 1/4 cup red cabbage, thinly sliced (optional)
- 1/4 cup green onions, chopped
- 1/2 cup roasted peanuts, roughly chopped
- Dressing:
- 3 tablespoons peanut butter (smooth or crunchy)
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger (optional)
- Water to thin, if needed
How to make Kale Peanut Chicken Salad:
Prepare the Kale:In a large bowl, massage the chopped kale with a pinch of salt for 1-2 minutes until the leaves soften and reduce in volume. This helps make the kale more tender.
Add the Ingredients:Add the cooked chicken, bell pepper, carrots, red cabbage (if using), green onions, and chopped peanuts to the bowl with the kale.
Make the Dressing:In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth. If the dressing is too thick, add a little water to reach your desired consistency.
Combine:Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Serve:Serve immediately, garnished with extra peanuts or green onions if desired. This salad can also be chilled for 30 minutes to allow the flavors to meld.
Recipe Notes :
Chicken Options: Use grilled, roasted, or leftover chicken; thighs are juicier, breast is leaner—choose based on your preference.
Kale Preparation: Remove thick stems and massage kale lightly with a little olive oil and salt to soften before combining with other ingredients.
Peanut Variations: Use roasted peanuts for crunch; you can also toast them slightly for extra depth of flavor.
Dressing Adjustments: Balance sweetness, tang, and spice in the dressing; consider ingredients like lime juice, honey, soy sauce, or chili flakes to suit your taste.
Serving & Storage Tips: Ideal when served fresh so kale stays crisp. If making ahead, store dressing separately and toss just before eating to maintain texture.
