Enjoy 3 free meal plans and greater ease in the kitchen today! No payment info needed.

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
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

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!
Upsell

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More

No payment info required for trial.


Reviews

This meal has 18 reviews

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

Kale. Ugh. Chicken. Meh. Salad. Boo.... was my thought process going into this but anything is better than picking out my own meals so we went for it and holy crap this was good. I should have known that peanut sauce would make anything magic and SURPRISE-- it even makes kale good! I forgot to microwave the peanut butter and it came together better than normal.

By: Kristen
Posted: Oct 22, 2018
Diet: Original

The peanut dressing was good. This was a nice light meal, but I felt like it was missing something.

By: Erin
Posted: Oct 20, 2018
Diet: Original