Kale Peanut Chicken Salad

Make Kale Peanut Chicken Salad now for a crunchy, savory weeknight meal with zippy peanut dressing.

Ingredients

• 1 large bunch curly kale or 2 medium bunches lacinato kale, stemmed (about 8 ounces)
• 3 cups shredded savoy cabbage (about 1/2 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 1/2 cup)
• shredded meat from 1 small rotisserie chicken (about 3 cups)
• 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

Instructions

Step 1: Massage the Greens

Slice the kale into thin ribbons, remove stems, and chop the ribbons into bite-sized pieces so the leaves sit tender and easy to eat. Toss the chopped kale with the shredded savoy cabbage in a large mixing bowl and sprinkle with a little fine sea salt. Grab generous handfuls and gently squeeze and rub the leaves together — work a few handfuls at a time — until the kale visibly darkens, softens, and becomes more pliable; this massage breaks down fibrous structure and yields a tender, silky chew that will better absorb the dressing.

Step 2: Make the Dressing

In a small bowl or liquid measuring cup with a spout, combine extra-virgin olive oil, rice vinegar, creamy peanut butter, toasted sesame oil, Dijon mustard, honey, fine sea salt and a pinch of cayenne. Whisk or stir vigorously until the peanut butter melts into a smooth, glossy emulsion with a slightly thick, satin texture — the dressing should cling to a spoon and shine without separating. Taste and adjust balance: a touch more vinegar for brightness or a dash more honey to tame the savory peanut notes.

Step 3: Toss and Finish

Pour enough of the dressed emulsion over the massaged kale mixture to moisten it, then toss thoroughly so every leaf is lightly coated and the cabbage softens just a bit. Add the dry-roasted peanuts, roughly chopped for crunchy contrast, the chopped fresh mint and cilantro for bright herbal lifts, thinly sliced green onions for snap, and the shredded rotisserie chicken for a tender, savory heartiness. Continue adding dressing a little at a time, tossing as you go, until the salad is moistened to your liking and the peanuts glint against the dark greens. Serve immediately for the best texture, or chill up to three hours — the flavors deepen but the salad remains lively.

Notes

• Massage the kale until it softens; this makes it more tender and better at absorbing dressing.
• Toast raw peanuts in a dry skillet if you cannot find dry-roasted peanuts.
• Keep dressing separate if storing leftovers to prevent sogginess.
• Adjust vinegar and honey balance to suit your taste preferences.
• Use leftover rotisserie chicken to save time and add depth of flavor.