Grilled Chicken and Kale Salad with Tahini Lemon Dressing

su-Grilled Chicken and Kale Salad with Tahini Lemon Dressing Image
Photo: Annabelle Breakey; Styling: Randy Mon
Yields Serves 4 (serving size: 2 cups) Total Time 30 mins
AuthorAdeena Sussman

Grilling the kale leaves whole makes them slightly crunchy and smoky tasting. Just make sure they're completely dry or else they'll steam and wilt.

Ingredients

 1 1/4 pounds boned, skinned chicken breast, halved lengthwise
 1 tablespoon plus 1/4 cup olive oil
 1 teaspoon salt, divided
 1 teaspoon pepper, divided
 1 large bunch (10 oz.) flat kale, such as dinosaur or Lacinato, spines intact
 3 tablespoons tahini (sesame paste)
  Zest and juice of 1 lemon
 1 tablespoon honey
 1 garlic clove, minced
 2 small firm, crisp apples, cored and chopped
 1/4 cup chopped toasted almonds
 4 Medjool dates, pitted and chopped (1/4 cup)
Nutrition Facts

Servings 0

Amount Per Serving
Calories 573Calories from Fat 48
% Daily Value *
Total Fat 30g47%
Saturated Fat 4.5g23%
Cholesterol 91mg31%
Sodium 791mg33%
Total Carbohydrate 45g15%
Dietary Fiber 6.8g28%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Heat a grill to medium-high (about 450°). Brush chicken with 1 tbsp. oil and season with 1/2 tsp. each salt and pepper. Grill chicken, turning once, until just cooked through, 4 to 5 minutes total. Transfer to a plate. Grill kale until edges are charred and kale is softened, about 2 minutes.

Step 2
2

Whisk remaining 1/4 cup oil in a large bowl with tahini, lemon zest and juice, honey, garlic, and remaining 1/2 tsp. each salt and pepper.

Step 3
3

Roughly chop chicken, thinly slice kale crosswise, and add both to bowl of dressing. Add apples, almonds, and dates and toss gently but thoroughly.

Ingredients

 1 1/4 pounds boned, skinned chicken breast, halved lengthwise
 1 tablespoon plus 1/4 cup olive oil
 1 teaspoon salt, divided
 1 teaspoon pepper, divided
 1 large bunch (10 oz.) flat kale, such as dinosaur or Lacinato, spines intact
 3 tablespoons tahini (sesame paste)
  Zest and juice of 1 lemon
 1 tablespoon honey
 1 garlic clove, minced
 2 small firm, crisp apples, cored and chopped
 1/4 cup chopped toasted almonds
 4 Medjool dates, pitted and chopped (1/4 cup)

Directions

Step 1
1

Heat a grill to medium-high (about 450°). Brush chicken with 1 tbsp. oil and season with 1/2 tsp. each salt and pepper. Grill chicken, turning once, until just cooked through, 4 to 5 minutes total. Transfer to a plate. Grill kale until edges are charred and kale is softened, about 2 minutes.

Step 2
2

Whisk remaining 1/4 cup oil in a large bowl with tahini, lemon zest and juice, honey, garlic, and remaining 1/2 tsp. each salt and pepper.

Step 3
3

Roughly chop chicken, thinly slice kale crosswise, and add both to bowl of dressing. Add apples, almonds, and dates and toss gently but thoroughly.

Grilled Chicken and Kale Salad with Tahini Lemon Dressing
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