Chicken, Kale, Grapefruit & Mint Salad with Thai Peanut Dressing

Directions

1. Wash and dry all fresh produce.
2. Segment the grapefruit by removing the skin and white pith, then slice between the membranes and set the segments aside.
3. In a medium bowl, whisk together minced garlic, oil, peanut butter, rice vinegar, honey, fish sauce, and soy sauce to form the dressing.
4. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
5. Pat the chicken dry, halve it horizontally to form thin fillets, and season both sides with salt and pepper.
6. When the pan is hot, lightly coat with oil and cook the chicken until it is cooked through, about 3–4 minutes per side; transfer to a plate.
7. Shred or tear the kale leaves from the stems, then chop into bite-sized pieces and add to the dressing in the bowl.
8. Strip mint leaves from their stems, mince, and add to the kale; toss to combine.
9. Roughly chop the peanuts and set aside.
10. Thinly slice the cooked chicken into strips, then divide the salad among serving plates and top with grapefruit segments, chicken, and peanuts.