This kale salad is inspired by Houston’s (Hillstone) emerald kale salad, with tender chicken and plenty of fresh herbs mixed throughout. It’s a copycat recipe finished with a homemade peanut dressing that makes it hearty enough for lunch.
If you’re looking for more easy kale salad recipes, try my copycat Erewhon Kale White Bean Salad and this delicious Kale Pomegranate Salad next.
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My salad is inspired by the Hillstone kale salad recipe I’ve ordered more times than I can count at the restaurant. I wanted to capture that same fresh flavor and satisfying crunch, but make it practical enough to be a go-to salad at home.
The vibrant dressing really brings everything together, coating the greens without weighing them down. Even if you’re not into kale, this combination tends to win people over. It’s also a great make-ahead option, which makes it easy to prep once and enjoy the next day.
Why This Kale Recipe Works
- Versatile – This salad works equally well as a hearty lunch or as a side alongside grilled meats or simple proteins, thanks to the chicken and sturdy greens.
- Customizable – You can easily adjust the herbs, swap the protein, or tweak the dressing to suit what you have on hand without losing the integrity of the dish.
- Balanced Texture and Flavor – The tenderized kale and napa cabbage pair with crunchy peanuts, fresh herbs, and a nut-forward dressing that delivers depth without feeling heavy.
Tools You’ll Need
- Food processor
- Large mixing bowl
- Small jar with lid
- Measuring cups
- Measuring spoons
- Chef’s knife
- Cutting Board
Ingredients You Will Need for Kale Salad
Here is a breakdown of what you will need to make this chicken kale salad. For actual measurements, see the recipe card at the end of this post.
Kale Salad
- Rotisserie Chicken — Adds protein and makes this salad filling enough to stand on its own as a meal, while keeping prep time minimal. The shredded texture blends easily with the greens and dressing. You can also use leftovers from my Roasted Chicken Recipe.
- Curly Kale — Provides structure and chew, holding up well to the dressing without wilting. Removing the ribs and breaking it down slightly makes it more approachable, even for people who don’t usually love kale.
- Napa Cabbage — Lightens the base of the salad with a softer crunch and subtle sweetness. It balances the heartiness of the kale and keeps the overall texture from feeling too dense.
- Scallions — Add a mild onion bite that sharpens the salad without overpowering it. They help bridge the savory elements with the fresh herbs.
- Parmigiano Reggiano — Brings salty, umami depth that rounds out the nutty dressing and fresh greens. A little goes a long way here.
- Mint — Adds freshness and lift, keeping the salad tasting bright rather than heavy. It works especially well against the richness of the peanut dressing.
- Cilantro — Enhances the herbal quality of the salad and ties into the flavors of the dressing. Its freshness keeps each bite lively.
- Roasted Peanuts — Provide crunch and reinforce the nutty backbone of the dish. Reserving some for garnish ensures texture in every bite.
- Kosher Salt and Black Pepper — Essential for seasoning the greens properly so the salad tastes balanced from the first bite to the last.
Toasted Peanut Dressing
- Roasted Peanut Oil — This is essential to the flavor of the dressing and not interchangeable with sesame oil. Peanut oil delivers a clean, nutty richness that defines the salad, while sesame oil would push it in a completely different direction.
- Avocado Oil — Balances the peanut oil with a neutral fat that keeps the dressing smooth and well-rounded.
- Rice Vinegar — Adds acidity and brightness, cutting through the richness of the oils and keeping the dressing from tasting heavy.
- Soy Sauce — Brings salt and umami, grounding the dressing and enhancing its savory depth.
- Dijon Mustard — Helps emulsify the dressing while adding a subtle sharpness that keeps the flavors focused.
- Garlic — Adds warmth and savory backbone without overwhelming the other ingredients.
- Maple Syrup — Provides a gentle sweetness that balances the acidity and heat without making the dressing taste sweet.
- Hot Sauce — Adds just enough heat to wake up the flavors and keep the dressing dynamic.
- Kosher Salt and Fresh Cracked Pepper — Fine-tune the seasoning so the dressing tastes layered and cohesive.
- Water — Loosens the dressing to the right consistency so it coats the salad evenly without weighing it down.
How To Make Kale Salad
Below is a summary of how to make a copycat Hillstone Emerald Kale Salad. For a complete and detailed list of steps, see the recipe card at the end of this post.
Make the Toasted Peanut Dressing
I start by adding all of the dressing ingredients to a jar, then secure the lid and shake until everything is well combined. The dressing should look smooth and cohesive, with no separation. I taste and adjust with a little more salt or pepper if needed, then set it aside while I prepare the salad.
Prep the Greens
I add the kale and napa cabbage to a food processor and pulse until the leaves are broken down into smaller, bite-sized pieces. This step helps soften the greens and makes the salad easier to eat. Once processed, I transfer the greens to a large mixing bowl.
Assemble the Salad
I season the kale and napa mixture lightly with salt and pepper, then toss to evenly coat. Next, I add the scallions, mint, cilantro, shredded chicken, chopped peanuts, and grated parmesan. I drizzle in the desired amount of dressing and toss everything together until well combined.
Finish and Serve
I transfer the salad to a serving plate and finish with the reserved peanuts, extra parmesan, and a few cracks of black pepper. This salad can be served right away or made ahead and chilled slightly to let the flavors settle. It’s hearty, fresh, and full of texture.
Storage
You can store leftovers in an airtight container in the refrigerator for up to 2 days, keeping in mind the greens will soften once dressed. For make-ahead prep, store the chopped kale and napa cabbage, shredded chicken, herbs, and peanuts separately, and keep the toasted peanut dressing in a sealed jar in the fridge. When you’re ready to eat, toss everything together just before serving so the salad stays crisp and fresh.
Tips and Tricks
- Season the greens first. Lightly salting the kale and cabbage before dressing improves flavor throughout the salad.
- Use roasted peanut oil. This gives the dressing its signature flavor; substituting sesame oil will change the taste entirely.
- Don’t overdress. Start with less dressing and add more as needed to keep the salad balanced.
- Chop everything evenly. Consistent sizing ensures every bite has a little of everything.
- Save some peanuts for garnish. Adding them at the end keeps their crunch intact.
Kale Salad Recipe Variations
- Swap the Protein. Replace the rotisserie chicken with grilled shrimp or leftover roast chicken thighs for a slightly different texture while keeping the salad filling.
- Make It Vegetarian. Skip the chicken and add extra roasted peanuts or crispy chickpeas for protein. The toasted peanut dressing still gives the salad plenty of body and flavor.
- Change the Greens Ratio. Use more napa cabbage and less kale if you’re easing into kale salads or serving this to someone who’s on the fence. The cabbage keeps everything light and crunchy while still holding the dressing well.
- Add a Soft Element. Thinly sliced avocado or a handful of shaved fennel adds contrast to the crunch and rounds out the salad without overpowering the core flavors.
Frequently Asked Questions
What are some common kale salad mistakes?
One of the biggest mistakes is skipping the step of breaking down the kale, which can leave the salad tough and hard to chew. Overdressing is another issue, since kale holds onto dressing more than delicate greens and can quickly become heavy. Using a dressing that lacks acidity can also make the salad taste flat instead of bright and balanced.
Can you eat raw kale in a salad?
Yes, raw kale can absolutely be eaten in salads. The key is preparing it properly by tearing it into small pieces and tossing it with dressing so it softens slightly. This makes the leaves more tender and easier to enjoy while still keeping their structure.
Do I need to massage the kale before making this salad?
Yes. Massaging kale breaks down its natural fibers, which makes the leaves more tender and less bitter. It also helps the greens absorb the dressing more evenly so every bite has better flavor.
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Kale Salad Recipe
Equipment
- Food Processor
- large mixing bowl
- Small jar with lid
- Measuring cups
- Measuring spoons
- Chef's Knife
Ingredients
Salad
- 2¼ cups rotisserie chicken, shredded
- 1 large bunch, (2.5 ounce) curly kale, ribs removed, torn
- 8 large napa cabbage leaves, torn
- ⅓ heaping cup scallions, finely chopped
- ⅓ cup parmigiano reggiano, grated plus more for garnish
- ¾ cup mint, lightly torn
- ½ cup cilantro, stems and leaves lightly torn
- ½ cup roasted, salted peanuts, chopped, reserve 2 TBSP
- kosher salt and black pepper, to taste
Toasted Peanut Dressing
- ¼ cup La Tourangelle roasted peanut oil
- 2½ tablespoons avocado oil
- 2½ tablespoons rice vinegar
- ½ tablespoon soy sauce
- 1½ teaspoons dijon mustard
- 1 clove garlic, grated
- ½ – 1 tablespoons maple syrup
- 1½ teaspoons hot sauce, I use Dabs
- ½ teaspoon kosher salt, Diamond Crystal
- ¼ teaspoon fresh cracked pepper
- 2 teaspoons water
Instructions
- Add all dressing ingredients to a jar, secure with lid and shake to combine mixture. Adjust seasoning with salt and pepper, if needed. Set aside.
- Add kale and napa cabbage to a food processor. Process until leaves are resemble smaller pieces.
- In a large mixing bowl, add kale and napa mixture. Season with salt and pepper, then toss well. Add scallions, mint, cilantro, chicken, peanuts, parmesan, and desired amount of dressing. Toss to combine. Transfer to a serving plate and garnish with remaining peanuts, parmesan, and black pepper. Enjoy!
