Kale, Mint & Chicken Salad à la Houston’s

INGREDIENTS

FOR THE SALAD:

1 rotisserie chicken, pulled

1 bunch of kale, finely shredded

1 cup green cabbage, finely shredded 

¼ c chopped fresh mint

1/2 c chopped cilantro

3 scallions, thinly sliced

3 tb salted, chopped peanuts

¼ c parmesan cheese, coarsely ground 

1 jalapeño, seeded, finely chopped

FOR THE VINAIGRETTE:

2 tbsp toasted sesame oil

2 tbsp rice wine vinegar

2 tbsp soy sauce

1 inch of fresh ginger, grated

1 garlic clove, minced

1 lime, juiced

1 tsp chili oil

2 tbsp peanut butter

INSTRUCTIONS

Combine kale, cabbage, chicken, mint, cilantro, scallions, parmesan, and jalapeño into a large bowl. 

In a mixing bowl, combine all of the vinaigrette ingredients and whisk until combined.

Pour over salad and toss. 

Refrigerate for 30 mins then serve!