7 Freestyle Points 410 Calories

Houston’s (Lightened-Up) Kale Salad with Peanut Vinaigrette is satisfying, made with a combo of grilled chicken, kale, cabbage, carrots, peanuts, scallions, cilantro and mint tossed in a light peanut-sesame dressing.

For Peanut Vinaigrette:

• 2 tablespoons peanut oil
• 1 teaspoon toasted sesame oil
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon reduced sodium soy sauce
• 2 teaspoons raw honey
• ¼ teaspoon kosher salt

For chicken:

• ½ pound boneless, skinless chicken breast
• ¼ teaspoon kosher salt
• Freshly ground black pepper

For the salad:

• 1 small bunch kale leaves, ribs and stems removed, finely chopped (about 4 generous cups)
• 1 cup finely chopped green cabbage
• ½ cup shredded carrots
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh cilantro
• 2 small scallions, chopped
• 1 ½ tablespoons chopped roasted, salted peanuts

For dressing:

1. In a small bowl, combine vinaigrette ingredients.
2. Whisk to combine and set aside.

For chicken:

1. Preheat outdoor grill or grill pan over medium-high heat.
2. Place chicken between a piece of plastic wrap or parchment and pound to an even thickness.
3. Season with ¼ teaspoon salt and pepper, to taste.
4. Grill for 5-6 minutes, turn and grill for an additional 5-6 minutes more, or until chicken is cooked through.
5. Allow chicken to rest for 5 minutes, then slice thin.

For salad:

1. In a large bowl, combine salad ingredients from kale to scallions.
2. Top each with dressing, toss to evenly combine.
3. Divide salad evenly on 2 plates or bowls, top each with chicken and peanuts and serve.

Nutrition Information

Yield: 2 servings, Serving Size: 1/2 the recipe

• Amount Per Serving:
• Freestyle Points: 7
• Points +:
• Calories: 410 calories
• Total Fat: 22g
• Saturated Fat: 4g
• Cholesterol: 73mg
• Sodium: 600mg
• Carbohydrates: 26g
• Fiber: 5g
• Sugar: 8g
• Protein: 31g