Get ready to transform your ordinary lunch into an extraordinary culinary adventure with this mouthwatering Houston's Grilled Chicken Kale Salad! Imagine tender, perfectly grilled chicken nestled on a bed of vibrant kale, drizzled with a creamy, nutty peanut vinaigrette that will make your palate sing. This isn't just a salad – it's a gourmet experience that combines protein-packed ingredients, fresh vegetables, and an irresistible dressing that will have you craving more with every single bite.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 chicken breasts, grilled and sliced
- 6 cups kale, chopped
- 1/2 cup carrots, shredded
- 1/2 cup cucumber, sliced
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
Instructions
- Prepare the chicken by seasoning both sides with salt and pepper. Preheat a grill or grill pan to medium-high heat (around 400°F).
- Grill the chicken breasts for 6-7 minutes per side, or until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing against the grain.
- While the chicken is cooking, wash and thoroughly dry the kale. Remove tough stems and chop the leaves into bite-sized pieces.
- In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, and sesame oil until smooth and well combined to create the peanut vinaigrette.
- Shred the carrots using a box grater or food processor. Thinly slice the cucumber into half-moons.
- In a large salad bowl, massage the chopped kale with 2 tablespoons of the peanut vinaigrette to soften the leaves and enhance flavor.
- Add shredded carrots and sliced cucumber to the kale. Top with sliced grilled chicken.
- Drizzle the remaining peanut vinaigrette over the salad. Toss gently to ensure all ingredients are evenly coated.
- Serve immediately, garnishing with additional sesame seeds or chopped peanuts if desired.
Tips
- Massage the kale thoroughly to break down its tough fibers and enhance its tenderness. This technique helps the leaves absorb the vinaigrette more effectively.
- Use a meat thermometer to ensure your chicken reaches exactly 165°F for perfect doneness and food safety.
- For extra flavor, consider marinating the chicken for 30 minutes before grilling with a simple mixture of olive oil, garlic, and herbs.
- Allow the chicken to rest after grilling to retain its juiciness and prevent moisture loss when slicing.
- Prep your vegetables in advance and store them separately to maintain crispness until just before serving.
- For a protein boost, you can add toasted peanuts or sesame seeds as a crunchy garnish.
- The peanut vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days, making meal prep even easier.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 15g
Protein: 35g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 95mg
