Kale and Chicken Crunch Salad with Peanut Dressing
KALE VS COLLARD GREENS
Eat your greens! The season is here for two of the most popular kale and collards.
These two are related – both are technically a variety of cabbage. As a result, both greens are very nutritious and rich in vitamins A, B, E and K. Collards are lower in calories and high in fiber and protein, while kale contains more iron.
Collards are extremely hardy and can withstand temperatures in the high teens. Kale, also cold-hardy, should be planted in the very early spring so that its leaves have time to mature before the weather warms up.
Both greens can be used interchangeably, though collards are more often associated with Southern cooking and commonly paired with pork or vegetables. One newer way to use collards is as a sandwich wrap, as the hardy, flat leaf holds up well. Kale is used in many different cuisines and has become increasingly popular in the past decade. Either leafy green can be chopped up and added to soups, stir-fries or even pasta sauce to add a nutritional punch.
Information from: https://www.tnhomeandfarm.com/food/kale-vs-collards/
KALE AND CHICKEN CRUNCH SALAD WITH PEANUT DRESSING
This easy Kale and Chicken Crunch Salad is the perfect healthy meal for busy weeknights. Rotisserie chicken makes this a quick and easy dinner to prepare with very little cooking.
Makes: 4 servings, 2 cups dressing
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
INGREDIENTS
Peanut Dressing
2/3 cup peanut butter
1⁄2 cup apple cider vinegar 1⁄2 cup canola oil
6 cloves garlic, minced 1⁄2 teaspoon salt
2 tablespoons honey
1⁄4 teaspoon ground cayenne pepper
2 tablespoons water
Kale and Chicken Crunch Salad
8 ounces rice noodles (linguini style)
8 ounces kale
1⁄2 cup carrots, shredded
2 cups rotisserie chicken, chopped
1⁄4 cup green onions, chopped
1⁄4 cup cilantro, chopped
1⁄2 cup lightly salted peanuts, chopped
INSTRUCTIONS
To make dressing, whisk all ingredients together until smooth and creamy.
Boil pasta according to package directions. When pasta is almost done, stir in the kale and carrots.
When kale is bright green (after about 1 minute), remove from heat and drain well. Add chicken, onions, cilantro and peanuts. Toss in dressing.
Recipe from: https://farmflavor.com/recipes/salads/kale-and-chicken-crunch-salad-with-peanut-dressing/