Chicken · Thai · 25 min
Chicken, Kale, Grapefruit & Mint Salad with Thai Peanut Dressing
- 25 min
- 2–6 servings
- 585 kcal / serving
This salad pairs tender chicken with crisp kale, juicy grapefruit, and fresh mint for a bright, balanced bite. It comes together quickly for weeknights, with a creamy peanut dressing that coats the greens.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbchicken breasts, boneless skinless
- ½ small pkgfresh mint
- 1 clovegarlic
- 1grapefruit
- 1 bunchkale
- ¼ cuppeanuts, roasted unsalted
- grapefruits
From the pantry: black pepper, extra virgin olive oil, fish sauce, honey, natural peanut butter, rice vinegar, salt, soy sauce
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small pkgfresh mint
- 1 clovegarlic
- 1grapefruit
- 1 bunchkale
- grapefruits
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Pantry & dry goods
- ¼ cuppeanuts, roasted unsalted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| fresh mint | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grapefruit | 1 | 2 | 3 |
| kale | 1 bunch | 2 bunches | 3 bunches |
| peanuts, roasted unsalted | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Segment the grapefruit by removing the skin and white pith, then slice between the membranes and set the segments aside.
- In a medium bowl, whisk together minced garlic, oil, peanut butter, rice vinegar, honey, fish sauce, and soy sauce to form the dressing.
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
- Pat the chicken dry, halve it horizontally to form thin fillets, and season both sides with salt and pepper.
- 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.
- Shred or tear the kale leaves from the stems, then chop into bite-sized pieces and add to the dressing in the bowl.
- Strip mint leaves from their stems, mince, and add to the kale; toss to combine.
- Roughly chop the peanuts and set aside.
- Thinly slice the cooked chicken into strips, then divide the salad among serving plates and top with grapefruit segments, chicken, and peanuts.
Two tips
- Make ahead: wash and dry produce, segment grapefruit, and prepare the dressing up to a day in advance; refrigerate separately.
- Serving idea: sprinkle extra chopped mint over the top for a fresh finish, or drizzle a touch more honey if you like a sweeter balance.
Nutrition per serving
- Calories
- 585 kcal
- Protein
- 49 g
- Carbs
- 35 g
- Fat
- 30 g
- Fiber
- 6 g
- Sodium
- 116 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.