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Kale & Brown Rice Salad with Shredded Chicken and Peanut-Lime Dressing

Crunchy, colorful, protein-packed, and tossed in a creamy peanut-lime dressing.
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Servings: 4
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

Salad
  • 1.25 lbs Bone in skinless chicken breasts
  • .5 cup Low-sodium chicken broth
  • 1.5 cups brown rice
  • 4 cups Kale stems removed and finely chopped
  • 1.5 cups Red cabbage thinly shredded
  • 1.5 cups Green cabbage thinly shredded
  • 1 cup Carrots julienned or shredded
  • 3 Scallions thinly sliced
  • .25 cup Fresh cilantro chopped ¼ cup
  • .25 cup Roasted peanuts chopped ¼ cup
  • Fresh lime wedges For serving
Peanut Lime Dressing
  • 3 tbsp Natural creamy peanut butter unsweetened
  • 1 tbsp Extra-virgin olive oil
  • 3 tbsp Fresh lime juice
  • 1½ tbsp Low-sodium tamari or soy sauce
  • 1 tbsp Rice vinegar
  • 1 tsp Toasted sesame oil
  • 2 tsp Fresh ginger grated
  • 1 clove Garlic minced
  • 1 tsp Honey or maple syrup
  • 2-4 tbsp Warm water to thin

Method
 

  1. Place chicken breasts and broth in a slow cooker.
  2. Cook on LOW for approximately 6-7 hours, or until the chicken reaches 165°F internally.
  3. Shred with two forks and allow to cool slightly.
  4. Reserve a little cooking liquid to keep the chicken moist.
  5. Cook brown rice according to package instructions. Measure 1½ cups cooked rice and allow to cool before adding to the salad.
  6. Finely chop the kale, shred both cabbages, and julienne the carrots.
  7. Massage the kale with a small squeeze of lime juice for about 30 seconds to soften its texture.
  8. Combine the kale, cabbage, carrots, brown rice, and shredded chicken in a large bowl.
  9. Toss with the peanut-lime dressing.
  10. Divide into four servings and garnish with scallions, cilantro, chopped peanuts, and fresh lime.

Notes

545 Calories
48 g Protein
36 g Carbs
24 g Fat
7 g Fiber