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

Name: Asian Kale Salad with Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 inch Ginger, grated; 1/4 cup Peanut butter (creamy is preferred, but crunchy will also work); 3 Tbsp Soy sauce, low-sodium; 2 Tbsp Vinegar, rice; 2 Tbsp Honey; 1 Tbsp Oil, cooking; 1 Tbsp Sriracha (sub other hot sauce); 1 Lime, juice of; 4 ribs Celery, thinly sliced; 1 lb Chicken breasts, boneless and skinless, sliced into strips (sub chicken thighs); 10 oz Baby kale (sub 1 bunch kale, chopped, for 4 servings); 2 Pears, Asian, julienned or sliced (sub any pears); 8 leaves Mint, fresh, thinly sliced; 2 Tbsp Oil, cooking; 1/2 cup Peanuts

Active: 30 Total: 30

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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)
Baby kale - 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

Prep

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)
Celery - Slice celery. (Can be done up to 2 days ahead)
Chicken - Cut chicken into strips. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Dress kale - Dress kale with half of the dressing. Cover and refrigerate for at least 20 minutes to let the kale tenderize / soften.
Pears / Mint - Prep as directed.

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Make

Heat a skillet or grill pan over medium-high heat. Add oil (portion for salad) and then add chicken to heated oil.
Sear chicken on each side until cooked through, 5 to 7 minutes total.
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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