Kale Peanut Chicken Salad Recipe – American Special
Kale peanut chicken salad is a vibrant and nutritious dish that brings together the hearty texture of kale, tender chicken, and crunchy peanuts for a delightful combination of flavors and textures. This salad is not only satisfying but also packed with protein, vitamins, and healthy fats, making it a perfect choice for a light lunch or dinner. The addition of fresh vegetables like bell peppers and carrots adds color and crunch, while a creamy peanut dressing ties everything together with a rich, nutty flavor. Whether enjoyed on its own or as a side, this salad is a refreshing and wholesome option that’s sure to please!
- 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:You can use grilled, baked, or rotisserie chicken. For a vegetarian option, substitute the chicken with chickpeas or tofu.
Kale Types:Any variety of kale (such as curly or lacinato) works well. Lacinato (dinosaur) kale is often more tender.
Vegetable Additions:Feel free to add other vegetables like cucumber, avocado, or snap peas for extra crunch and flavor.
Nut Alternatives:If you have nut allergies, you can substitute peanuts with sunflower seeds or pumpkin seeds.
Storage:Leftovers can be stored in the refrigerator for up to 2 days, but the kale may lose some crunch. Dress only the portion you plan to eat immediately to keep it fresh.
