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Rotisserie Chicken & Kale Salad with Peanut Vinaigrette


  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6 1x
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Ingredients

FOR THE SALAD:

  • 1 Rotisserie Chicken, skin removed and shredded
  • 1 bunch Tuscan Kale, stems removed, chopped
  • 2 c napa cabbage, chopped
  • 5 green onions, chopped
  • 1/2 c honey roasted peanuts, chopped
  • 1/2 c freshly chopped mint

FOR THE PEANUT VINAIGRETTE:

  • 34 T peanut butter
  • 3 T olive oil
  • 3 T rice wine vinegar
  • 1 tsp sesame oil
  • 3 cloves garlic, minced
  • 1 1/2 T honey
  • 1 tsp sugar
  • 2 T soy sauce
  • 2 T hoisin sauce
  • 1/2 tsp freshly grated ginger (or ginger paste from Trader Joe’s)
  • 1 tsp salt
  • 12 T freshly squeezed lime juice

Instructions

  1. Combine all salad ingredients together in a large mixing bowl and toss to combine.
  2. For the dressing, combine all ingredients in a blender and pulse until creamy.
  3. If serving immediately, toss salad and dressing together.
  4. If you are meal prepping, divide the salad among your meal prep containers, however make sure to store the dressing separately.

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