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

Active: 30 Total: 30

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.



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


  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.


  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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