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Kale and Mint Salad with 'Peanut' VinaigretteOkay, folks. Who here is a huge fan of the Hillstone Restaurants Kale Salad with Peanut Dressing? Um, I am seriously obsessed. It’s the best salad of all time. Naturally, I had to recreate my own Kale and Mint Salad with ‘Peanut’ Vinaigrette in my own kitchen and make it even healthier than the original version. 

I use almond butter instead of peanut butter and coconut aminos instead of soy sauce and, of course, no added sugar. I also just went to Whole Foods and bought one of their clean, “naked” rotisserie chicken to make this salad easy as ever to throw together. 

Kale and Mint Salad with 'Peanut' Vinaigrette

This ‘peanut’ (or almond) vinaigrette is a game-changer. Once you make this Kale and Mint Salad with ‘Peanut’ Vinaigrette, you’ll understand that it’s pretty easy to sip on as a cocktail it’s so dang good! 

YouTube video


Kale and Mint Salad with 'Peanut' Vinaigrette

Check out my Satisfying Salads Round-Up for more salad inspiration. 

Want to save even more time on this recipe? Skip this dressing and use my SideDish Creamy Sesame Dressing instead!

Kale and Mint Salad with 'Peanut' Vinaigrette
5 from 2 votes

Kale and Mint Salad with 'Peanut' Vinaigrette

Total: 20 minutes
Servings: 4


For the Salad:

  • 1 bunch green kale
  • 1/4 cup freshly chopped mint
  • 1/2 cup chopped cashews
  • 1 rotisserie chicken skin removed and meat pulled apart into bite-sized pieces
  • 1 tbsp. toasted sesame seeds

For the Almond-Vinaigrette:

  • 1 clove garlic
  • 1 tsp. freshly grated ginger
  • 1 tsp. toasted sesame oil
  • 2 tbsp. *creamy* almond or cashew butter
  • 2 tbsp. rice vinegar
  • 1 tbsp. lime juice
  • 1 tsp. chili oil optional, or sub 1/4 tsp. crushed red pepper flakes
  • 2 tbsp. coconut aminos
  • salt and pepper to taste


  • In a food processor or blender, combine all of the Almond-Vinaigrette ingredients and blend to combine. Set aside.
  • Remove kale leaves from the stem, then, finely slice the kale into thin strips.
  • Place sliced kale in a bowl with the rotisserie chicken meat, mint, cashews, and toasted sesame seeds. Pour 'peanut' vinaigrette over the salad and toss to coat.
  • Serve and enjoy!


Depending on the type of nut butter you use, your dressing may turn out too thick. Add 1 tbsp. of warm water at a time until it reaches the consistency you want. I like to use Crazy Richards Almond Butter (I buy via Amazon) as it is more drizzly.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. This was first served to me by a friend… casual mid-week, last minute invite. She has your cookbook. I have since made this many times over, not only for my own dinner (eating it now), but I served it at dinner parties and BBQs all summer long. Everytime I make it, someone asks for the recipe.

    Thank you!

    1. I am not a huge fan of subbing in liquid aminos for coconut aminos– as I find they have a very different flavor.

  2. 5 stars
    This recipe is SO good. My favorite activity is eating lunch out and this salad had me eating at home 2 days in a row!

  3. I order this salad at Charleston’s every time! I always think I’m going to try something different, nope, it’s that good!!! Looking forward to making this whole 30 version! Thanks!

  4. This dressing sounds AMAZING! Cannot wait to make this this week! I had a peanut dressing years ago at a restaurant and adored it but have never been able to find anything like it. This sounds spot on and can only be that much more delicious with the almond butter. Thank you!

  5. Since the original dressing is a peanut vinaigrette, what about subbing the almond butter for sunflower butter? I don’t love almond butter.

    1. Yes, Sunflower butter will work, also! If you aren’t an almond butter fan, I might suggest trying Crazy Richards almond butter for cooking if you haven’t yet. It’s my favorite. But either way, sunflower butter is a great sub.