Grilled Chicken and Kale Salad with Tahini Lemon Dressing
Photo: Annabelle Breakey; Styling: Randy Mon
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.”
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)
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