Add all ingredients to a blender and blend until completely smooth. The consistency of the sauce should be thick, but if you desire a thinner consistency, simply add water.

Preheat the oven to 350°F.

Sprinkle the chicken breast with salt and chili powder. Place it in a lightly oiled baking dish and bake for 30 minutes or until cooked all the way through. Remove from the oven, chop the chicken and set aside.

Wash the Brussels sprouts, chop off all of the hard stems and remove the leaves that fall off easily.

Slice Brussels sprouts from tip-to-tail (not length-wise). Stop slicing once you get to the hard white core. You can either discard the core or chop it finely.

Place shaved Brussels in a large salad bowl. Using your hands, break apart any slices of sprouts that are stuck together (this can usually be achieved by simply tossing the shaved Brussels sprouts).

Wash the dino kale leaves and pat them dry. Slice them thinly and add them to the bowl with the shaved Brussels sprouts along with the chopped cilantro and diced mango.

In a small bowl, whisk together the olive oil, lime juice, grated ginger, garlic and salt.

Pour the dressing over the salad and toss well to be sure everything is coated.

Serve salad with chopped chicken and desired amount of Thai peanut sauce on top.