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Grilled Chicken and Kale Salad with Tahini Lemon Dressing





Yields
Serves 4 (serving size: 2 cups)



Total Time
30 mins

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.

 

This recipe, and others like it, can be found in the article “32 Delicious Ways to Savor Apple Season.”

su-Grilled Chicken and Kale Salad with Tahini Lemon Dressing Image




Photo: Annabelle Breakey; Styling: Randy Mon
 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)
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories573
% Daily Value *
Total Fat 30g39%

Saturated Fat 4.5g23%
Cholesterol 91mg31%
Sodium 791mg35%
Total Carbohydrate 45g17%

Dietary Fiber 6.8g25%
Protein 36g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.