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Creamy Lemon Tahini Kale Chicken Salad
Phoebe Green
This creamy lemon tahini kale chicken salad is such a delight! You'll enjoy this if you like cream-based salads like me.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Salad
Cuisine
Middle Eastern
Servings
2
people
Calories
780
kcal
Ingredients
US Customary
Metric
1x
2x
3x
2
medium
chicken breast
organic
4
cups
kale
chopped
1
medium
apple
diced
2
tablespoons
watermelon seeds
¼
cup
olive oil
3
tablespoons
tahini
1
tablespoon
honey
1
medium
lemon zest
1
medium
lemon
juice
1
clove
garlic
diced
1
pinch
salt
1
pinch
pepper
Instructions
Marinate chicken breasts with a light coating of olive oil (about 1 to 2 tablespoons), salt and pepper.
Grill chicken breasts over medium to medium-low heat until cooked through, about 5 minutes per side.
Wash and chop kale, and set aside in a large salad bowl.
Add garlic, salt, pepper, lemon juice and zest, tahini, olive oil, and honey to a small mixing bowl.
Whisk the mixture together until smooth.
Add chopped apples, chicken breast and tahini to the kale salad, and toss until thoroughly mixed.
Sprinkle with watermelon seeds, and dig in!
Nutrition
Calories:
780
kcal
Carbohydrates:
39
g
Protein:
57
g
Fat:
47
g
Saturated Fat:
7
g
Polyunsaturated Fat:
10
g
Monounsaturated Fat:
26
g
Trans Fat:
0.03
g
Cholesterol:
145
mg
Sodium:
364
mg
Potassium:
1611
mg
Fiber:
11
g
Sugar:
22
g
Vitamin A:
13617
IU
Vitamin C:
167
mg
Calcium:
412
mg
Iron:
5
mg
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