Ingredients
2tbsppeanut oil
1tsptoasted sesame oil
2tbspunseasoned rice vinegar
1tspreduced sodium soy sauce,or gf soy sauce
2tspraw honey
¼tspkosher salt
½lbchicken breast,boneless, skinless
¼tspkosher salt
freshly ground black pepper
4cupskale leaves,(1 small bunch), ribs and stems removed, finely chopped
1cupgreen cabbage,finely chopped
½cupcarrots,shredded
¼cupfresh mint,chopped
¼cupfresh cilantro,chopped
2small scallions,chopped
1½tbsppeanuts,roasted, salted, chopped
Preparation
In a small bowl, combine vinaigrette ingredients.
Whisk to combine and set aside.
Preheat outdoor grill or grill pan over medium-high heat.
Place chicken between a piece of plastic wrap or parchment and pound to an even thickness.
Season with ¼ teaspoon salt and pepper, to taste.
Grill for 5 to 6 minutes, turn and grill for an additional 5 to 6 minutes more, or until chicken is cooked through.
Allow chicken to rest for 5 minutes, then slice thin.
In a large bowl, combine salad ingredients from kale to scallions.
Top each with dressing, toss to evenly combine.
Divide salad evenly on 2 plates or bowls, top each with chicken and peanuts and serve.
