Kale and Chicken Salad
Ingredients
2 bunches Tuscan Kale, stems removed and finely shredded
2 cups cooked chicken breast
½ cup roasted salted peanuts, chopped
Peanut Butter Vinaigrette
2 tablespoons peanut butter
1 tablespoons sugar
1/3 rice wine vinegar
1 clove garlic
¼ cup vegetable oil
1 tablespoon sesame oil
pinch of red pepper flakes
kosher salt
Instructions
In a large bowl add the finely shredded kale and add the chicken and half of the peanuts.
In the jar of a blender, add the peanut butter, sugar, rice wine vinegar, garlic, vegetable oil, sesame oil and the pinch of red pepper flakes. Puree the vinaigrette until it is really smooth. Season to taste with kosher salt.
Drizzle the salad with the vinaigrette (you may have a little left over depending on how well dressed you like your salad) and toss the salad to coat. Sprinkle the salad with the remaining ¼ cup of roasted chopped peanuts.
Turn out onto a platter and serve immediately.
Preparation time: 10 minute(s)
Number of servings (yield): 4
source:https://heatherchristo.com