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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 18 reviews

Quick to come together and really tasty. Didn't mind the heavy dressing because we love all things peanut saucy! Used baby kale as it was easy but definitely made the salad feel a bit soggier. Great flavor combo though!

By: Emily
Posted: Oct 19, 2018
Diet: Original

Easy and good. I would make this again for a quick dinner. I like kale and need to eat it more often. I am glad you are teaching the ways to tenderize it!

By: Kimberly
Posted: Oct 16, 2018
Diet: Gluten-free

The prep of the kale was nice as it wasn’t tough. Loved the peanut dressing. Mint was a nice surprise but we didn’t notice it much so I’d probably add a little more. I’m not a fan of celery but it was fine in here with all the other flavors. Will definitely make again.

By: Laura
Posted: Oct 16, 2018
Diet: Original

Was nice but as others have said it is more like eating peanut butter than being saucy. Needs more liquid.

By: Laura
Posted: Oct 16, 2018
Diet: Gluten-free

Pretty good! We used baby kale and made it for lunches, which was a wise choice as we do not think it would be hearty enough for dinner. The dressing was good although it felt a bit "peanut butter-y", like we were eating peanut butter dressing and not peanut sauce. The mint was a nice touch, as was the crunchiness of the celery and pears. Excited to have it for lunch again this week!

By: Chris
Posted: Oct 15, 2018
Diet: Vegetarian

This was not bad. I would give it more like a 2.5. Dressing was great! And I liked the tip of 'soaking' the kale in dressing first to soften it as normally I don't enjoy raw kale. Don't think the pears added anything special, but mint was great. Tofu also great (we tossed it in corn starch before hand so it would harden which is something cooksmarts usually suggests) Probably would not make it again, but it worked for dinner and for lunch leftovers.

By: Caitlin
Posted: Oct 15, 2018
Diet: Vegetarian