Tuscan Kale & Rotisserie Chicken Salad Recipe | Cruise Scoop

Ingredients

• 3 ½ cups green kale, stemmed and chopped
• ¼ cup white vinegar
• 1 ¾ tablespoons coarse sea salt
• 2 ¼ teaspoons olive oil
• ½ cup peanut oil
• ¼ cup rice wine vinegar
• 1 ½ tablespoons fresh lemon juice
• 1 ½ teaspoons honey
• ¼ teaspoon ground peppercorns
• 1 teaspoon Coleman English mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 fryer chicken (about 2 ½ pounds)
• 3 tablespoons soybean or vegetable oil
• 2 teaspoons rotisserie chicken rub
• ½ cup green cabbage, finely shredded
• ¾ cup fresh mint leaves, roughly chopped
• ⅓ cup fresh cilantro leaves, roughly chopped
• ¼ cup spring onions, sliced
• ⅓ cup dry roasted, salted peanuts, roasted to a golden brown and roughly chopped
• 1 tablespoon Parmesan, shredded
• Fleur de sel (de guerande), to taste
• 2 ½ tablespoons salted, dry roasted peanuts, roasted to a golden brown and roughly crushed