Kale Salad Recipe

Ingredients

• 2 1/4 cups rotisserie chicken, (shredded)
• 1 large bunch, (2.5 ounce) curly kale, (ribs removed, torn)
• 8 large napa cabbage leaves, (torn)
• 1/3 heaping cup scallions, (finely chopped)
• 1/3 cup parmigiano reggiano, grated (plus more for garnish)
• 3/4 cup mint, (lightly torn)
• 1/2 cup cilantro, stems and leaves (lightly torn)
• 1/2 cup roasted, salted peanuts, (chopped, reserve 2 TBSP)
• kosher salt and black pepper, (to taste)
• 1/4 cup La Tourangelle roasted peanut oil
• 2 1/2 tablespoons avocado oil
• 2 1/2 tablespoons rice vinegar
• 1/2 tablespoon soy sauce
• 1 1/2 teaspoons dijon mustard
• 1 clove garlic, grated
• 1/2 - 1 tablespoons maple syrup
• 1 1/2 teaspoons hot sauce, (I use Dabs)
• 1/2 teaspoon kosher salt, (Diamond Crystal)
• 1/4 teaspoon fresh cracked pepper
• 2 teaspoons water

Instructions

1. 1

   Add all dressing ingredients to a jar, secure with lid and shake to combine mixture. Adjust seasoning with salt and pepper, if needed. Set aside.

2. 2

   Add kale and napa cabbage to a food processor. Process until leaves are resemble smaller pieces.

3. 3

   In a large mixing bowl, add kale and napa mixture. Season with salt and pepper, then toss well. Add scallions, mint, cilantro, chicken, peanuts, parmesan, and desired amount of dressing. Toss to combine. Transfer to a serving plate and garnish with remaining peanuts, parmesan, and black pepper. Enjoy!