The Pioneer Woman Tasty Kitchen
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Emerald Kale & Chicken Salad with Peanut Vinaigrette

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Level: Easy

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Description

This Emerald Kale Salad is easy, healthy, delicious, and absolutely perfect for lunch meal prep. Rotisserie chicken, chopped kale, cabbage, green onions, and mint leaves, all tossed in a creamy peanut vinaigrette and topped with chopped honey roasted peanuts.

Ingredients

  • FOR THE SALAD:
  • 1  Rotisserie Chicken, Skin Removed And Shredded
  • 1 bunch Tuscan Kale, Stems Removed, Chopped
  • 2 cups Napa Cabbage, Chopped
  • 5  Green Onions, Chopped
  • ½ cups Honey Roasted Peanuts, Chopped
  • ½ cups Freshly Chopped Mint
  • FOR THE DRESSING:
  • ⅓ cups Peanut Butter
  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Rice Wine Vinegar
  • 1 teaspoon Sesame Oil
  • 3 cloves Garlic, Minced
  • 1-½ Tablespoon Honey
  • 1 teaspoon Sugar
  • 2 Tablespoons Soy Sauce Or Tamari
  • 2 Tablespoons Hoisin Sauce
  • ½ teaspoons Ginger Paste (or Fresh Ginger)
  • 1 teaspoon Salt
  • 2 Tablespoons Fresh Lime Juice

Preparation

Combine all salad ingredients together in a large mixing bowl and toss to combine.

For the dressing, combine all ingredients in a blender and pulse until creamy.

If serving immediately, toss salad and dressing together. If you are meal prepping, divide salad evenly among meal prep containers, making sure to store the dressing separately.

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