This filling salad — tossed with chicken — offers an easy way to ramp up your produce.
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- Yields:
- 1 serving(s)
- Total Time:
- 30 mins
Ingredients
Salad
- 1/2 c. packed shredded kale
- 1/4 c. packed chopped red or green cabbage
- 2 tbsp. diced cucumber
- 2 tbsp. diced plum tomato
- 2 tbsp. diced jicama (optional)
- 2 tbsp. chopped snow or snap peas
- 1 tbsp. packed cilantro
- 1 (4-ounce) cooked and diced boneless, skinless chicken breast
Dressing
- 1/2 c. roasted unsalted peanuts
- 2 tbsp. rice wine vinegar
- 2 tbsp. low-sodium tamari (wheat-free soy sauce)
- 2 tbsp. canola oil
- 1 tbsp. honey
- 1 tbsp. water
- 1 tsp. minced seeded jalapeño
- 1/4 c. packed finely chopped cilantro
Directions
- Step 1To make dressing: In a blender, pulse roasted unsalted peanuts, rice wine vinegar, low-sodium tamari, canola oil, honey, water and jalapeño until slightly chunky.
- Step 2 Stir in cilantro.
- Step 3 To make salad: Massage the kale with your hands until softened, 1 to 2 minutes.
- Step 4Add remaining salad ingredients and dressing. Toss to coat.
SALAD PER SERVING 352 calories, 15 g fat (2 g saturated fat), 41 g protein, 13 g carb, 7 g sugar, 3 g fiber, 339 mg sodium, 96 mg cholesterol
DRESSING PER 2 TBSP. SERVING 132 calories, 11 g fat (1 g saturated fat), 4 g protein, 7 g carb, 4 g sugar, 1 g fiber, 235 mg sodium, 0 mg cholesterol
This recipe originally appeared in the June 2015 issue of Dr. Oz The Good Life.
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