Nutrition Information (per serving)
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
- For Peanut Dressing, combine all ingredients except cilantro in a blender. Pulse briefly so mixture is slightly chunky. Stir in chopped cilantro by hand.
- 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.
- Divide salad into 4 equal portions.