Kale and Chicken Salad with Thai Peanut Vinaigrette
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Looking for a fresh, healthy dish that’s quick and delicious? This Kale and Chicken Salad with Thai Peanut Vinaigrette is the perfect way to enjoy vibrant, nutrient-packed kale without the hassle. You’ll love how simple yet satisfying this salad is!
“This salad was so easy to make and has so much flavor! Hard to believe the only oil is a little Sesame — Delish. Will be a regular in my meal rotation now for lunch or dinner. Thank you!” — Rhonda
Sheila’s Recipe Snapshot for This Crunchy Kale Salad
This colorful chicken and kale salad is a favorite when I want a fresh, feel-good meal that’s both light and satisfying.
Kale is one of those superfoods that you can feel good about eating, but I haven’t always been a huge fan. One thing that made a difference for me was this Kale Cabbage Chicken Salad with Thai Peanut Vinaigrette.
Ingredient Notes for Thai Kale and Chicken Salad Recipe
- Kale | Chopped kale is the base of the salad, providing a hearty and nutritious green that pairs perfectly with the other ingredients.
- Cabbage | Chopped red cabbage adds a crunchy texture and a pop of color to brighten up the salad.
- Carrot | The chopped carrot brings a slight sweetness and extra crunch to the mix.
- Cranberries and Cashews | Cashews add a little extra crunch, and dried cranberries add just the right amount of sweetness.
- Chicken | Grilled and sliced boneless chicken breast adds lean protein, making this salad both filling and tasty.
- Cheese | Crumbled goat cheese adds a creamy, tangy touch that brings all the flavors together.
Thai Peanut Vinaigrette
- Soy sauce | Adds a savory, umami depth to the vinaigrette.
- Water | Helps thin out the dressing for a smooth consistency.
- Rice vinegar | Brings a light, tangy flavor that balances the richness of the peanut butter.
- Honey | Adds a hint of natural sweetness to balance the acidity of the vinegar.
- Peanut butter | Provides creaminess and that classic peanut flavor to the vinaigrette.
- Sesame oil | This unique oil has a subtle nutty flavor that complements the peanut butter.
- Lime juice | Brightens the dressing with a zesty, citrusy kick.
- Ginger and garlic | Fresh ginger and garlic give the dressing a warm, aromatic spice that enhances the overall flavor.
- Salt and pepper | Sea salt & pepper to taste.
Variations and Substitutions
- Vegetarian Thai Kale Salad. For a vegetarian version, swap the grilled chicken for grilled tofu, tempeh, or chickpeas for added protein.
- Leftover Chicken. Feel free to make the salad recipe one step easier by using rotisserie chicken from the deli or leftover grilled chicken from another dinner.
- Spice it Up. If you like a little spice, toss a few red pepper flakes into the vinaigrette.
- Cashews. Swap for almonds, peanuts, or sunflower seeds if you’re looking for a different nut or a nut-free option.
- If you don’t have red cabbage, green cabbage, or even shredded Brussels sprouts, it will work great.
- Feta cheese or crumbled blue cheese can be used instead of goat cheese for a different creamy tang.
How to Make Chicken and Kale Salad
Simple, nutritious, flavorful, and easy to put together — what more could you ask for?
PREP THE KALE. Get started by prepping the curly kale. Strip it from the tough stem, wash it, and dry it well. Then, chop the kale into very small pieces.
ASSEMBLE SALAD. Next, chop the veggies and place them in a large bowl. Add sliced chicken, cranberries, and cashews.
WHISK DRESSING. In a small bowl, combine all ingredients for the Thai Peanut Vinaigrette. Then, whisk until well combined.
TOSS TOGETHER. Finally, pour the homemade vinaigrette over the salad greens, tossing until coated. As a last touch, crumble the goat cheese over the top and enjoy fresh!
More Recipe Success Tips
Storage Tips
- For the best flavor and texture, it’s ideal to eat the salad within 3–4 days of preparation.
- Prevent the salad from getting soggy and keep the flavors intact by storing the dressing separately in an airtight container in the fridge for up to 3–5 days.
- It’s best to also store the veggies and greens separately from the meats and cheeses to later assemble for a quick lunch or light dinner.
Frequently Asked Questions
Yep! You can totally swap kale for spinach, arugula, or mixed greens if you prefer something a bit lighter.
Absolutely! Just keep the dressing separate and assemble everything else in a container. It’ll stay fresh for a few days!
You can use almond butter, sunflower seed butter, or even tahini as a swap.
It can be! It’s full of healthy fats from the peanuts, but be mindful of the honey and oil if you’re watching calories. Just enjoy it in moderation!
Looking for More Kale Recipes?
Other delicious ways to enjoy kale include my Kale Slaw With Cranberries and my Chopped Kale Salad with Honey Dijon dressing! Kale is also the star in this copycat Olive Garden Zuppa Toscana Soup — YUM!
What to Serve With Kale Peanut Chicken Salad
This nutritious Thai kale salad is an excellent guilt-free meal on its own. However, if you prefer to bulk it up for a heartier dinner, pair it with an Asian-inspired soup or any of the following delicious dishes!
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Kale and Chicken Salad With Thai Peanut Vinaigrette
Ingredients
Salad
- 4 cups chopped kale
- 1 cup chopped red cabbage
- 1 carrot chopped
- ¼ cup dried cranberries
- ¼ cup cashews
- 1 boneless chicken breast grilled and sliced
- 1-2 ounces goat cheese crumbled
Thai Peanut Vinaigrette
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 teaspoons rice vinegar
- 1 tablespoon honey
- 2 teaspoons peanut butter
- ¼ teaspoon sesame oil
- ½ teaspoon lime juice
- 1 teaspoon ginger
- 1 garlic clove minced
- sea salt & pepper to taste
Instructions
- Chop veggies and place in a large bowl. Add sliced chicken, cranberries, and cashews.
- In a small bowl, combine all ingredients for the Thai Peanut Vinaigrette. Whisk until well combined.
- Pour vinaigrette over salad greens and toss until coated. Crumble goat cheese over top and serve immediately.
Notes
- Toss the salad with just a little dressing at first, then let it sit for five minutes or so to see if more is needed. As the dressing starts to break down the greens, you may find there is more vinaigrette in the bottom of the bowl than you realized.
- If you like a little spice, toss a few red pepper flakes to the vinaigrette.
- For the best flavor and texture, it’s ideal to eat the salad within 3–4 days of preparation.
- Prevent the salad from getting soggy and keep the flavors intact by storing the dressing separately in an airtight container in the fridge for up to 3–5 days.
- It’s best to also store the veggies and greens separately from the meats and cheeses to later assemble for a quick lunch or light dinner.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
This salad was so easy to make and has So much flavor! Hard to believe the only oil is a little Sesame — Delish. Will be a regular in my meal rotation now for lunch or dinner. Thank you!