Chicken, Kale & Peanut Salad Recipe


When it comes to eating healthy, it’s always good to get a little inspiration, especially inspiration that doesn’t break the bank.

Watch Access Hollywood Live co-hosts Kitty Hoover and Billy Bush, along with Canyon Ranch Executive Chef Scott Uehlein, make this tasty treat that you and your family, wallet and waistline are sure to love!

Video Copyright: Access Hollywood Live

Chicken Kale Peanut Salad

  1. (1 serving)
  2. 3 oz. mixed vegetables
  3. 1 oz. fresh kale
  4. 1 oz. cabbage, diced
  5. 4 oz. chicken breast
  6. 1.5 oz. peanut dressing (see recipe below)
  7. Cilantro sprigs

Julienne cut the kale and rough chop the cabbage. Toss both with mixed vegetables and the grilled chicken breast. Add cilantro to taste. Mix with dressing and serve.

Peanut Dressing

  1. (16 servings)
  2. 6 oz. peanuts, roasted
  3. 1/4 cup rice wine vinegar
  4. 1/4 cup low sodium tamari
  5. 1/4 cup sugar
  6. 1/4 cup canola oil
  7. 2 tbsp. water
  8. 2 tbsp. jalapeno peppers, minced
  9. 1 oz. fresh cilantro, chopped

Roast peanuts in 350-degree oven for 4 to 6 minutes, until golden brown. Take roasted peanuts and all remaining ingredients and place them in a blender. Pulse 6 times just to emulsify but not puree. Hand stir in chopped cilantro.

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