Emerald Kale & Chicken Salad With Peanut Vinaigrette

• FOR THE SALAD:
• 1 Rotisserie Chicken, Skin Removed And Shredded
• 1 bunch Tuscan Kale, Stems Removed, Chopped
• 2 cups Napa Cabbage, Chopped
• 5 Green Onions, Chopped
• 1/2 cups Honey Roasted Peanuts, Chopped
• 1/2 cups Freshly Chopped Mint
• FOR THE DRESSING:
• 1/3 cups Peanut Butter
• 3 Tablespoons Olive Oil
• 3 Tablespoons Rice Wine Vinegar
• 1 teaspoon Sesame Oil
• 3 cloves Garlic, Minced
• 1-1/2 Tablespoon Honey
• 1 teaspoon Sugar
• 2 Tablespoons Soy Sauce Or Tamari
• 2 Tablespoons Hoisin Sauce
• 1/2 teaspoons Ginger Paste (or Fresh Ginger)
• 1 teaspoon Salt
• 2 Tablespoons Fresh Lime Juice

1. Combine all salad ingredients together in a large mixing bowl and toss to combine.
2. For the dressing, combine all ingredients in a blender and pulse until creamy.
3. If serving immediately, toss salad and dressing together. If you are meal prepping, divide salad evenly among meal prep containers, making sure to store the dressing separately.

salad, rotisserie chicken, cabbage, green onions, honey, freshly chopped, dressing, peanut butter, olive oil, rice, sesame oil, garlic, honey, sugar, soy sauce, hoisin sauce, ginger, salt, lime juice

Taken from tastykitchen.com/recipes/salads/emerald-kale-chicken-salad-with-peanut-vinaigrette/ (may not work)