Creamy Lemon Tahini Kale Chicken Salad
This creamy lemon tahini kale chicken salad is such a delight! You'll enjoy this if you like cream-based salads like me.
Equipment
- Grill or Grill Pan
- Large salad bowl
- Small mixing bowl
- Whisk
- Chef's knife and cutting board
- Instant-read thermometer
Ingredients
- 1-2 tablespoons olive oil for marinating the chicken, separate from the dressing oil
- 2 medium boneless, skinless chicken breasts about 6-8 oz / 170-225g each
- 4 cups kale about 135g, stems removed and roughly chopped
- 1 medium apple such as Fuji or Honeycrisp, diced
- 2 tablespoons watermelon seeds 16g
- ¼ cup extra virgin olive oil 60ml, for the dressing
- 3 tablespoons tahini 45g
- 1 tablespoon honey 21g
- 1 medium lemon zested and juiced, about 3 tablespoons / 45ml juice
- 1 clove garlic minced or finely grated
- ½ teaspoon fine sea salt plus extra for massaging kale
- ¼ teaspoon freshly ground black pepper
Instructions
- Pat chicken breasts dry with paper towels. Rub with 1-2 tablespoons olive oil (separate from the dressing oil) and season both sides generously with salt and pepper.1-2 tablespoons olive oil, 2 medium boneless, skinless chicken breasts, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
- Grill chicken breasts over medium heat (about 400°F / 200°C) for 5-6 minutes per side, or until the internal temperature reaches 165°F / 74°C. Rest on a cutting board for 5 minutes before slicing.2 medium boneless, skinless chicken breasts
- Wash and chop the kale, discarding tough stems. Place in a large salad bowl, sprinkle with a small pinch of salt, and massage the leaves with your hands for about 30 seconds until they soften slightly and turn a deeper green.4 cups kale, 1/2 teaspoon fine sea salt
- In a small bowl, combine the tahini with the lemon juice a little at a time, whisking after each addition until smooth. Add the lemon zest, minced garlic, honey, salt, and pepper, then slowly stream in the 1/4 cup olive oil while whisking until the dressing is creamy and emulsified.1/4 cup extra virgin olive oil, 3 tablespoons tahini, 1 tablespoon honey, 1 medium lemon, 1 clove garlic, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
- Slice the rested chicken breasts. Add the sliced chicken, diced apple, and tahini dressing to the kale. Toss until everything is evenly coated.2 medium boneless, skinless chicken breasts, 1 medium apple
- Divide between two bowls, sprinkle with watermelon seeds, and serve immediately.2 tablespoons watermelon seeds
Notes
Storage: Keep grilled chicken, dressed kale, and toppings in separate containers in the fridge for up to 3 days. Add diced apple (tossed with a squeeze of lemon to prevent browning) and watermelon seeds just before serving.
Freezer: The dressing freezes well for up to 1 month in a sealed jar. Thaw overnight in the fridge and whisk before using. Dressed salad does not freeze well.
Make-Ahead: The tahini dressing can be made up to 4 days ahead and stored in a sealed jar in the fridge. Let it sit at room temperature for 10 minutes and whisk before using — it will thicken when cold.
Substitution: Rotisserie chicken works perfectly and eliminates cook time. Pull the meat into rough chunks rather than slicing — it grabs the dressing better.
Pro Tip: Whisk the tahini with lemon juice a little at a time before adding olive oil. Adding lemon juice too fast causes the tahini to seize up and turn gluey instead of smooth.
Nutrition
Serving: 1servingCalories: 679kcalCarbohydrates: 35gProtein: 30gFat: 50gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 30gTrans Fat: 0.01gCholesterol: 72mgSodium: 746mgPotassium: 871mgFiber: 7gSugar: 21gVitamin A: 4391IUVitamin C: 76mgCalcium: 170mgIron: 3mg
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