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This kale peanut chicken salad recipe from the new Well Plated Every Day cookbook is loaded up with feel-good fresh ingredients and tossed with the most delicious peanut dressing.
When I flipped past this kale salad recipe in the new Well Plated Every Day cookbook, I could instantly tell from the ingredient list that our family was going to love it. And sure enough, it was beyond delicious. ♡
This comes as exactly zero surprise, because my friend Erin from Well Plated has long had a talent for creating recipes that are easy to make and bursting with flavor that “just so happen” to be healthy. I’ve already dog-eared a few dozen recipes from her new cookbook of every day favorites that we can’t wait to try. But I asked Erin if I could share this irresistible kale salad recipe with you today (inspired by the cult restaurant-favorite “Emerald Kale Salad”) because I knew for certain you all were going to adore it too.
It’s made with a simple list of feel-good ingredients that come together quickly — shredded rotisserie chicken, thinly-sliced fresh kale, crunchy cabbage, lots of fresh mint and cilantro, crisp scallions, and dry-roasted peanuts. Then everything is tossed with a creamy, tangy, flavor-packed peanut dressing and served up with an extra sprinkling of crunchy peanuts to garnish. It’s the perfect balance of savory and sweet flavors that will have you coming back for seconds (or, um, thirds). And it just so happens to be naturally gluten-free and loaded with protein too — a winner all around!
If chicken isn’t your thing, feel free to use another protein such as shrimp, salmon or tofu here. You could also easily swap in almonds and almond butter in place of peanuts, if needed. I also highly recommend making a double batch of the peanut dressing while you’re at it, which is so yummy and could easily be drizzled on any number of other proteins, veggies, salads or rice bowls for dinner the following night.
I just recommend adding these ingredients to your cart soon (especially while fresh kale is still in season!) and giving the recipe a try, because I’m certain it you’re going to love it too. So thanks for sharing it with us, Erin, and congrats on your delicious new cookbook!
Kale Peanut Chicken Salad Ingredients
Here are a few brief notes about the kale peanut chicken salad ingredients you will need to make this recipe:
- Kale: Nutrient-rich fresh kale (either curly kale or Lacinato/dinosaur kale) gives the salad a nice, hearty texture and a hint of earthy flavor. Erin recommends thinly slicing the kale into thin ribbons and then giving it a massage with salt before mixing it with the other ingredients, which will ensure that it’s soft and tender.
- Savoy cabbage: Crinkly Savoy cabbage balances out the kale with its crisp, light texture and slightly sweet flavor.
- Dry-roasted peanuts: Chopped peanuts add extra crunch and extra nutty flavor and protein to the salad. I love sprinkling on extra peanuts for garnish too!
- Fresh mint and cilantro: Lots of chopped cilantro and mint and a burst of fresh, aromatic flavor to the salad and brighten up each bite.
- Green onions: We’ll use both the white and green parts of green onions, thinly sliced, to add a pop of sharp flavor and extra crunch to the salad.
- Rotisserie chicken: Shredding a rotisserie chicken is an awesome time-saver to add flavorful protein to the salad. That said, if you prefer to cook your own chicken from scratch, I always recommend my foolproof recipe for baked chicken breasts.
- Peanut dressing: Erin’s peanut dressing is made with a creamy, tangy blend of peanut butter, olive oil, rice vinegar, toasted sesame oil, Dijon and cayenne.
Recipe Variations
Here are a few more variations that you’re welcome to try with this recipe:
- Add a different protein: Use cooked steak, pork, salmon, shrimp, scallops or tofu in place of the chicken.
- Add different greens: Use spinach, arugula or other mixed greens in place of the kale and cabbage.
- Add grains: Add cooked quinoa, farro or brown rice to make the salad extra hearty.
- Add avocado: Add a diced avocado for extra creaminess.
- Add fruit: Add diced mango, pineapple or mandarin oranges for extra sweetness.
- Make it spicy: Add sliced Thai bird chiles or jalapeños to give the salad more heat.
More Kale Recipes To Try
Looking for more delicious kale recipes to try? Here are a few more of our favorites!
Salad Ingredients:
- 1 large bunch curly kale or 2 medium bunches lacinato kale, stemmed (about 8 ounces)
- 3 cups shredded savoy cabbage (about ½ small head)
- 1/4 teaspoon fine sea salt
- 3/4 cup dry-roasted peanuts, finely chopped
- 1/3 cup roughly chopped fresh mint leaves
- 1/3 cup chopped fresh cilantro
- 3 green onions, thinly sliced (about ½ cup)
- shredded meat from 1 small rotisserie chicken (about 3 cups)
Dressing Ingredients:
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons rice vinegar
- 2 tablespoons creamy peanut butter, natural or regular
- 2 teaspoons toasted sesame oil
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground cayenne pepper
- Massage the greens. Slice the kale into thin ribbons, then chop into bite-sized pieces. You should have about 8 cups of tightly packed kale total. Place in a large bowl. Add the cabbage and sprinkle with the salt. Grab the kale and cabbage by large handfuls and gently squeeze and massage the pieces, working a few handfuls at a time, until the kale is softened and dark green in color. The massage is key for tender, yummy greens.
- Make the dressing. In a small bowl or liquid measuring cup with a spout, stir together the olive oil, vinegar, peanut butter, sesame oil, mustard, honey, salt and cayenne until smooth.
- Toss. Pour enough of the dressing over the kale mixture to moisten it, then stir to combine. Add the peanuts, mint, cilantro, green onions and chicken. Add additional dressing, stirring as you go, until the salad is moistened to your liking. Enjoy immediately or refrigerate for up to 3 hours prior to serving.
