Canyon Ranch Blog

Chicken Kale Peanut Salad

Nutrition Information (per serving)

32 g
306 g
18 g
15 g
5 g
66 g

Peanut Dressing
½ cup roasted, unsalted peanuts
2 Tbsp rice wine vinegar
2 Tbsp low-sodium tamari sauce
2 Tbsp cane sugar
2 Tbsp canola oil
1 Tbsp water
1 tsp minced jalapeños, deseeded and deveined
¼ cup firmly packed, fresh finely chopped cilantro
2 cups firmly packed julienne-cut kale, deveined and de-stemmed
1 cup firmly packed chopped cabbage
½ cup diced cucumbers
½ cup diced Roma tomatoes
½ cup diced jicama
½ cup chopped snow or snap peas
¼ cup firmly packed cilantro leaves
4 4-oz cooked and diced boneless, skinless chicken breasts
¾ cup Peanut Dressing

  1. For Peanut Dressing, combine all ingredients except cilantro in a blender. Pulse briefly so mixture is slightly chunky. Stir in chopped cilantro by hand.
  2. In a large bowl, add kale and rub leaves together until softened. Add the rest of the ingredients and Peanut Dressing. Toss until salad is well coated.
  3. Divide salad into 4 equal portions.
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