Houston’s Grilled Chicken Kale Salad with Peanut Vinaigrette

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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.

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.

Kale Salad is perfect for fall, my two favorites are this Roasted Sweet Potato Kale Salad, and this Harvest Kale Salad, this peanut version is a great new addition!

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{
“@context”: “http://schema.org/”,
“@type”: “Recipe”,
“name”: “Houston’s (Lightened-Up) Kale Salad with Peanut Vinaigrette”,
“author”: {
“@type”: “Person”,
“name”: “Skinnytaste”
},
“image”: “https://www.skinnytaste.com/wp-content/uploads/2018/10/Houston’s-Lightened-Up-Kale-Salad-with-Peanut-Vinaigrette-6-260×260.jpg”,
“dateModified”:”2018-10-04″,
“description”:”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.”,
“prepTime”:”PT10M”,
“cookTime”:”PT20M”,
“totalTime”:”PT30M”,
“recipeYield”:”2 servings”,
“recipeIngredient”: [
“2 tablespoons peanut oil”,
“1 teaspoon toasted sesame oil”,
“2 tablespoons unseasoned rice vinegar”,
“1 teaspoon reduced sodium soy sauce”,
“2 teaspoons raw honey”,
“¼ teaspoon kosher salt”,
“½ pound boneless, skinless chicken breast”,
“¼ teaspoon kosher salt”,
“Freshly ground black pepper”,
“1 small bunch kale leaves, ribs and stems removed, finely chopped (about 4 generous cups)”,
“1 cup finely chopped green cabbage”,
“½ cup shredded carrots”,
“¼ cup chopped fresh mint”,
“¼ cup chopped fresh cilantro”,
“2 small scallions, chopped”,
“1 ½ tablespoons chopped roasted, salted peanuts” ],
“nutrition”: {
“@type”: “NutritionInformation”,
“servingSize”: “1/2 the recipe”,”fatContent”: “22”,”saturatedFatContent”: “4”,”cholesterolContent”: “73”,”sodiumContent”: “600”,”carbohydrateContent”: “26”,”fiberContent”: “5”,”sugarContent”: “8”,”proteinContent”: “31”,”calories”: “410” },
“recipeInstructions”: [
“For dressing:In a small bowl, combine vinaigrette ingredients.Whisk to combine and set aside.For chicken:Preheat outdoor grill or grill pan over medium-high heat.Place chicken between a piece of plastic wrap or parchment and pound to an even thickness.Season with ¼ teaspoon salt and pepper, to taste.Grill for 5-6 minutes, turn and grill for an additional 5-6 minutes more, or until chicken is cooked through.Allow chicken to rest for 5 minutes, then slice thin.For salad:In a large bowl, combine salad ingredients from kale to scallions.Top each with dressing, toss to evenly combine.Divide salad evenly on 2 plates or bowls, top each with chicken and peanuts and serve.” ]
}

Original source: https://www.skinnytaste.com/houstons-grilled-chicken-kale-salad-with-peanut-vinaigrette/

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