Kale Peanut Chicken Salad

• •
  8 oz Kale
• •
  3 cup Cabbage, Green
• •
  0.3 tsp 1/4 teaspoon fine sea salt
• •
  0.8 cup Peanuts, Dry Roasted
• •
  0.3 cup Mint, Fresh
• •
  0.3 cup Cilantro, Fresh
• •
  3 Green Onion (Scallion)(45g)
• •
  1 Chicken Breast, Grilled(196g)
• •
  5 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  3 tbsp Vinegar, Rice
• •
  2 tbsp Peanut Butter, Smooth
• •
  2 tsp Sesame Oil, Toasted
• •
  2 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  1 tsp Honey
• •
  0.3 tsp 1/4 teaspoon fine sea salt
• •
  0.1 tsp Cayenne Pepper, Ground

Instructions

1. 1Slice the kale into thin ribbons, then chop into bite-sized pieces. Place in a large bowl, add the cabbage, and sprinkle with salt. Massage the kale and cabbage by handfuls for 2–3 minutes until the kale is softened and dark green.
2. 2In a small bowl, whisk together the olive oil, rice vinegar, peanut butter, sesame oil, Dijon mustard, honey, and cayenne pepper until smooth and fully combined.
3. 3Pour half the dressing over the massaged kale and cabbage mixture, then stir to coat evenly.
4. 4Add the peanuts, mint, cilantro, green onions, and chicken breast to the bowl and toss gently to combine.
5. 5Drizzle the remaining dressing over the salad while stirring until all ingredients are moistened to your preference.
6. 6Divide the salad evenly into 4 airtight containers while still at room temperature.
7. 7Refrigerate the portioned salads for up to 3 hours before serving, or enjoy immediately.