Houston Grilled Chicken Kale Salad with Peanut Vinaigrette

Houston’s lightened-up Kale Salad with Peanut Vinaigrette is a satisfying, flavor-packed dish that combines tender grilled chicken with chopped kale, green cabbage, shredded carrots, roasted peanuts, scallions, cilantro and mint. A bright peanut-sesame vinaigrette ties everything together for a fresh, crunchy lunch or light dinner.

Houston’s Grilled Chicken Kale Salad

This kale salad is ideal for fall and beyond. It brings together hearty greens and crisp vegetables with the richness of a nutty dressing. If you love kale salads with varied textures, this peanut vinaigrette version is a welcome addition to your recipe collection.

Hi—I’m Heather K. Jones, a registered dietitian and founder of Feel Better Eat Better, an online program that helps women manage emotional eating, binge eating and body-image challenges. I often share simple, nourishing recipes that fit a busy lifestyle. This Houston’s adaptation is one of those reliable crowd-pleasers.

Years ago, when I and my sister worked at a restaurant called Houston’s (now Woodmont Grill), we learned a lot about balanced, flavorful salads. Over the years I’ve shared some of those restaurant-style recipes, and this Kale Salad with Peanut Vinaigrette remains one of the most-requested dishes. It’s earthy and bright at once—kale and cabbage add structure, shredded carrot adds sweetness, herbs bring freshness, and chopped peanuts provide crunch. Adding grilled chicken turns it into a complete, protein-packed meal.

Why this salad works

Flavor balance: nutty, savory, sweet and tangy from the peanut-sesame vinaigrette.
Texture contrast: tender kale, crunchy cabbage and peanuts, and juicy grilled chicken.
Nutrition: a filling mix of protein, fiber and healthy fats that make it an excellent lunch or light dinner option.

More chicken salad ideas

Rosemary Chicken Salad with Avocado and Bacon
Grilled Chicken Salad with Strawberries and Spinach
Halal Food Cart‑Style Chicken Salad with White Sauce
Chicken Salad with Lemon and Dill
BBQ Chicken Salad

Houston’s (Lightened-Up) Kale Salad with Peanut Vinaigrette

A light, restaurant-style kale salad with a simple peanut-sesame vinaigrette and optional grilled chicken to make it a complete meal.

Ingredients

Peanut Vinaigrette

2 tablespoons peanut oil
1 teaspoon toasted sesame oil
2 tablespoons unseasoned rice vinegar
1 teaspoon reduced-sodium soy sauce (or gluten-free soy sauce)
2 teaspoons raw honey
1/4 teaspoon kosher salt

For the chicken

1/2 pound boneless, skinless chicken breast
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste

For the salad

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

Instructions

Make the dressing

In a small bowl, whisk together the peanut oil, toasted sesame oil, rice vinegar, soy sauce, honey and salt until smooth. Set aside.

Cook the chicken

Preheat an outdoor grill or a grill pan over medium-high heat.
Place the chicken between plastic wrap or parchment and pound to an even thickness.
Season both sides with 1/4 teaspoon kosher salt and a few grinds of black pepper.
Grill the chicken 5–6 minutes per side, or until cooked through. Remove and let rest 5 minutes, then slice thinly.

Assemble the salad

In a large bowl, combine the chopped kale, cabbage, shredded carrots, mint, cilantro and scallions.
Pour the dressing over the salad and toss until the greens are evenly coated.
Divide the salad between two plates or bowls. Top each portion with sliced grilled chicken and sprinkle with chopped peanuts. Serve immediately.

Nutrition (per serving)

Calories: 410 kcal
Protein: 31 g
Carbohydrates: 26 g
Fat: 22 g
Fiber: 5 g
Saturated Fat: 4 g
Cholesterol: 73 mg
Sodium: 600 mg
Sugar: 8 g

Yield: 2 servings • Serving size: 1/2 the recipe

Tip: If you prefer a vegetarian version, omit the chicken and add extra chopped peanuts, toasted tofu or edamame for protein. To make the dressing creamier, stir in 1 tablespoon of natural peanut butter.

Photo Credit: Jess Larson