Kale Peanut Chicken Salad
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!
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