I had a salad like this at a restaurant years ago and have always thought about how it was an unexpected and awesome combo! So I decided to recreate it. It’s light and protein packed and would make a great lunch for meal prep. Here, I used Lacinato kale. I trim out the stems as they are tough and then chop it. The secret to actually liking to eat a kale salad comes in the prep! I massage my kale with a little oil for a few minutes. It tenderizes the kale a bit and makes it easier to eat! I usually use olive oil, but this recipe has an Asian twist so I used sesame oil. If you haven’t tried it, it is a real game changer!

This salad is light on the carbs and high on the protein. I just used some chicken I had already grilled, which makes it easy. The dressing is so quick to make, I make it from scratch so many days a week for lunch. Takes just minutes!

Here is what you will need:

• Kale – Any kind will work, but I used Lacinato
• Cole Slaw Mix – You’ll find this in the bagged salad section of the grocery store
• Grilled Chicken – I had some leftover chicken I used. You can also use rotisserie chicken.
• Peanuts
• Lime Juice
• Cilantro
• Peanut Butter Powder – Lanakto makes one!
• Coconut Aminos – use this for GF, if not you can use low sodium soy sauce
• Rice Vinegar
• Brown Sugar Substitute – I love the Lakanto brand
• Sesame Oil

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Kale Peanut Chicken Salad

Course: Salads, Lunch, DinnerDifficulty: Easy

Servings

1

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

314

kcal

Protein

33.9

g

Fat

14.1

g

Carbohydrates

12.9

g

Ingredients

• 3 cups kale, stems removed and chopped

• 1/2 cup coleslaw mix

• 4 oz grilled chicken breast

• 1/3 cup cucumbers, julienned

• 1/2 oz chopped peanuts

• Juice of 1 lime

• Cilantro for garnish

• Peanut Dressing

• 2 tbsp powdered peanut butter

• 1 tbsp coconut aminos (or low sodium soy sauce)

• 1 tbsp rice vinegar

• 1 tbsp Lakanto brown sugar substitute

• 1/4 tsp sesame oil

Directions

• Start by massaging kale with a little bit of sesame oil for a few minutes. This will make the kale so much more tender. Not required, but it’s worth it!
• Mix all the ingredients for the peanut dressing in a small bowl with a whisk.
• Mix kale, coleslaw, chicken, and peanut dressing. Top with cilantro, peanuts, and a squeeze of lime.

Notes

• MFP Entry: Sprinkles and the Smiths Kale Peanut Chicken Salad