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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.

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

Servings Serves 4 (serving size: 2 cups)


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.