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Asian Kale Salad with Chicken
and peanut dressing / celery / Asian pears

Active: 30 minTotal: 30 min
20181015 asian chicken kale salad nm 1.jpg?ixlib=rails 2.1

Asian pears and celery add a sweet and crunchy bite to this delightfully balanced kale salad with seared chicken.
Smarts: Dressing the kale and letting it rest in the fridge ahead of time allows the kale to soften for the perfect salad texture.

Tags

Ingredients

Servings:
4
Metric
Peanut Dressing:
  • Ginger - 1 inch, grated
  • Peanut butter - 1/4 cup (creamy is preferred, but crunchy will also work)
  • Soy sauce, low-sodium - 3 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Honey - 2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Sriracha - 1 Tbsp (sub other hot sauce)
  • Lime - 1, juice of
Asian Kale Salad with Chicken:
  • Celery - 4 ribs, thinly sliced
  • Chicken breasts, boneless and skinless - 1 lb, sliced into strips (sub chicken thighs)
  • Kale, baby - 10 oz (sub 1 bunch kale, chopped, for 4 servings)
  • Pears, Asian - 2, julienned or sliced (sub any pears)
  • Mint, fresh - 8 leaves, thinly sliced
  • Oil, cooking - 2 Tbsp
  • Peanuts - 1/2 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make dressing - Grate ginger. Soften peanut butter in the microwave for ~30 seconds. Mix with ginger, soy sauce, rice vinegar, honey, oil (portion for dressing), Sriracha (or other hot sauce), and lime juice. (Can be done up to 5 days ahead)
  2. Celery - Slice celery. (Can be done up to 2 days ahead)
  3. Chicken - Cut chicken into strips. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Dress kale - Dress kale with half of the dressing. Cover and refrigerate for at least 20 minutes to let the kale tenderize / soften.
  5. Pears / Mint - Prep as directed.

Make

  1. Heat a skillet or grill pan over medium-high heat. Add oil (portion for salad) and then add chicken to heated oil.
  2. Sear chicken on each side until cooked through, 5 to 7 minutes total.
  3. Toss dressed kale with celery, pear, mint, and peanuts. Portion out the salad. Top with chicken slices and drizzle remainder of the dressing over top. Enjoy!
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Reviews

This meal has 14 reviews

Man, I would practically drink this dressing it was so delicious.

By: Jenna
Posted: Dec 07, 2018
Diet: Original

So good. Eyeballed a lot of the dressing ingredients (probably less than 2 tbsp honey) but came together quickly and deliciously. Used salad greens instead of kale since it’s what I had on hand but turned out well. Would like to try with kale sometime too.

By: Tiffany
Posted: Nov 18, 2018
Diet: Original

Big fan of this salad - love all Cook Smarts main meal salads! The dressing was excellent. Used 2 tsp of honey (instead of the suggested 4 T).

By: Samantha
Posted: Oct 27, 2018
Diet: Vegetarian

Kale is the worst, but this salad made it pretty edible!

By: Shannon
Posted: Oct 25, 2018
Diet: Original

My 4.5 yo ate all of it! Cashew butter was amazing, baby kale was delicious pre-dressed. Only reason for 3 instead of 4 stars, there wasn’t enough food for all 3 of us.

By: Shawn
Posted: Oct 24, 2018
Diet: Paleo

Very tasty and flavorful. Used thighs instead of breasts. I used my nutribullet to blend the peanut butter into the sauce and it was nice and creamy.

By: Kristen
Posted: Oct 23, 2018
Diet: Original