Pan-Roasted Chicken

Pan-Roasted Chickenwith Kale, Green Apple, and Peanut Dressing

Among their many culinary talents, the chefs at Plated can taste just about any dish and skillfully recreate the exact same flavors in our test kitchen. After a recent team lunch, Chef Suzanne tested and retested her own peanut vinaigrette until it perfectly matched the salty-sweet dressing we loved from a tender side of kale. Here, dinosaur kale and red cabbage are marinated in the dressing—which gets Asian flair from soy sauce, lime, sambal chile paste, and brown sugar—then tossed with Granny Smith apple for tart crunch. Topped with juicy seared chicken and more roasted peanuts, we dare say this hearty salad is better than the original.

  • Quick Prep
  • Stovetop Only
  • Low Carb Diet
  • < 600 Calories
Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Ingredients & Equipment

What we send

  • peanut oil
    peanut oil
  • peanut butter
    peanut butter
  • dinosaur kale
    dinosaur kale
  • lime
  • roasted salted peanuts
    roasted salted peanuts
  • gluten-free soy sauce
    gluten-free soy sauce
  • sambal oelek
    sambal oelek
  • rice wine vinegar
    rice wine vinegar
  • light brown sugar
    light brown sugar
  • shredded red cabbage
    shredded red cabbage
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • Granny Smith apple
    Granny Smith apple

What You'll Need

  • canola oil
  • kosher salt
  • black pepper
  • 10" medium nonstick pan