Kale Peanut Chicken Salad

Kale Peanut Chicken Salad

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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 PowderLanakto 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

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