This last fall when I was in New York with Pete, he took me to a steak restaurant around the corner from his office. I am so sorry that I don’t know the name, but it was a pretty standard New York upscale working lunch steak place and I was a little bummed out because I wasn’t in the mood for a big old piece of red meat. But as I started to scan the menu I got really excited. The place was loaded with awesome salads.

Kale and Chicken Salad with Peanut Vinaigrette

My hubby ordered a kale and chicken salad with a peanut butter dressing. I wanted it SO badly! But it had gluten in it, so I had to settle for deeply inhaling the scent of Pete’s lunch (I drew stares) but within a day of getting home I just could not stop thinking about it so I had to make a version that I could enjoy.

Kale and Chicken Salad with Peanut Vinaigrette

And enjoy is an understatement. “Scarf” would be a more appropriate word.

Kale and Chicken Salad with Peanut Vinaigrette

The sharp green taste if the kale, the chicken and the sweet and sour peanut vinaigrette is absolutely the most addictively delicious salad that I have had in a while and a great way to start off some fresh clean eating in the New Year!

Kale and Chicken Salad with Peanut Vinaigrette

 

Recipe: Kale and Chicken Salad with Peanut Vinaigrette

Ingredients

  • 2 bunches Tuscan Kale, stems removed and finely shredded
  • 2 cups cooked chicken breast
  • ½ cup roasted salted peanuts, chopped
  • Peanut Butter Vinaigrette
  • 2 tablespoons peanut butter
  • 1 tablespoons sugar
  • 1/3 rice wine vinegar
  • 1 clove garlic
  • ¼ cup vegetable oil
  • 1 tablespoon sesame oil
  • pinch of red pepper flakes
  • kosher salt

Instructions

  1. In a large bowl add the finely shredded kale and add the chicken and half of the peanuts.
  2. In the jar of a blender, add the peanut butter, sugar, rice wine vinegar, garlic, vegetable oil, sesame oil and the pinch of red pepper flakes. Puree the vinaigrette until it is really smooth. Season to taste with kosher salt.
  3. Drizzle the salad with the vinaigrette (you may have a little left over depending on how well dressed you like your salad) and toss the salad to coat. Sprinkle the salad with the remaining ¼ cup of roasted chopped peanuts.
  4. Turn out onto a platter and serve immediately.

Preparation time: 10 minute(s)

Number of servings (yield): 4

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Categorized: Dinner, Poultry, Recipe Index, Salad
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This last fall when I was in New York with Pete, he took me to a steak restaurant around the corner from his office. I am so sorry that I don’t know the name, but it was a pretty standard New York upscale working lunch steak place and I was a little bummed out because I wasn’t in the mood for a big old piece of red meat. But as I started to scan the menu I got really excited. The place was loaded with awesome salads.

Kale and Chicken Salad with Peanut Vinaigrette

My hubby ordered a kale and chicken salad with a peanut butter dressing. I wanted it SO badly! But it had gluten in it, so I had to settle for deeply inhaling the scent of Pete’s lunch (I drew stares) but within a day of getting home I just could not stop thinking about it so I had to make a version that I could enjoy.

Kale and Chicken Salad with Peanut Vinaigrette

And enjoy is an understatement. “Scarf” would be a more appropriate word.

Kale and Chicken Salad with Peanut Vinaigrette

The sharp green taste if the kale, the chicken and the sweet and sour peanut vinaigrette is absolutely the most addictively delicious salad that I have had in a while and a great way to start off some fresh clean eating in the New Year!

Kale and Chicken Salad with Peanut Vinaigrette

 

Recipe: Kale and Chicken Salad with Peanut Vinaigrette

Ingredients

  • 2 bunches Tuscan Kale, stems removed and finely shredded
  • 2 cups cooked chicken breast
  • ½ cup roasted salted peanuts, chopped
  • Peanut Butter Vinaigrette
  • 2 tablespoons peanut butter
  • 1 tablespoons sugar
  • 1/3 rice wine vinegar
  • 1 clove garlic
  • ¼ cup vegetable oil
  • 1 tablespoon sesame oil
  • pinch of red pepper flakes
  • kosher salt

Instructions

  1. In a large bowl add the finely shredded kale and add the chicken and half of the peanuts.
  2. In the jar of a blender, add the peanut butter, sugar, rice wine vinegar, garlic, vegetable oil, sesame oil and the pinch of red pepper flakes. Puree the vinaigrette until it is really smooth. Season to taste with kosher salt.
  3. Drizzle the salad with the vinaigrette (you may have a little left over depending on how well dressed you like your salad) and toss the salad to coat. Sprinkle the salad with the remaining ¼ cup of roasted chopped peanuts.
  4. Turn out onto a platter and serve immediately.

Preparation time: 10 minute(s)

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)