Page 186 - 2016TOHCookbook

Kale and Roasted Chicken Salad with Peanut Vinaigrette
National Peanut Board
INGREDIENTS
Serves 4
Salad:
1⁄2 bunch kale
1⁄4 head napa cabbage
1⁄2 bunch mint (about 15 mint leaves)
1 bunch scallions
1⁄2 cup roasted chicken or rotisserie chicken, cut into 1-inch strips
Dressing:
3 tablespoons lime juice
2 tablespoons white wine vinegar
1 small serrano chile, seeds removed, finely minced 1⁄2 teaspoon low-sodium soy sauce
1 tablespoon creamy peanut butter
Salt
Ground black pepper
2 tablespoons peanut oil
1⁄4 cup roasted peanuts, chopped
PREPARATION
1. To make the salad, tear the kale leaves from the tough stems. Discard the stems. Chop the kale leaves finely. You should have about 3 cups. Remove
the thick core from the cabbage and discard. Slice the cabbage into thin strips.
2. Stack the mint leaves, roll them together tightly lengthwise and slice thinly. Slice the scallions thinly on the bias. In a large bowl, combine the kale, cabbage, mint and scallions. Add the chicken and toss to combine.
3. To make the dressing, in a small bowl, whisk together the lime juice, vinegar, chile, soy sauce and peanut butter. Season with salt and pepper. Slowly pour the oil in a steady stream and whisk until fully incorporated. Taste and adjust seasonings as needed.
4. Add the dressing to the salad and toss to combine. Transfer to a large platter or individual serving plates and top with peanuts.
PAGE 170 | UMASS DINING