Recipes by Danspicytaco

Grilled Chipotle Chicken and Corn Dense Bean Salad

Ingredients

Kale Crunch Salad

  • 4 large stalks kale, stems removed

  • half a head of green cabbage

  • 1 small jalapeño, sliced

  • 1 cup peanuts, chopped

  • 1/2 cup chopped coriander

  • 1/2 cup chopped spring onions Roasted Peanut Vinaigrette

  • 1/2 cup roasted peanut oil

  • 2 tablespoons rice vinegar

  • 1 clove garlic

  • 2 1/2 tablespoons sugar

  • 1 teaspoon coarse kosher salt (more to taste)

  • freshly ground black pepper Chicken

  • 500g chicken thigh

  • Marinade of your choice

Method

  1. Make the Roasted Peanut Vinaigrette: Blend all ingredients in a small blender or food processor until smooth. (This is mostly to incorporate the garlic, so if you’d rather, you can grate the garlic into the jar with the other ingredients and shake thoroughly to combine.)
  2. Prep the Salad: Chop your herbs, peanuts, and fresno peppers.
  3. Chop the Kale and Cabbage: Transfer to a large bowl.
  4. Cook the chicken
  5. Mix and Serve: Toss your kale and cabbage with some of the dressing; massage it together with your hands for a minute to make sure the kale is tender! Add peanuts, peppers, and the rest of the dressing. YUM!