Grilled Chicken and Kale Salad with Tahini Lemon Dressing

Grilled Chicken and Kale Salad with Tahini Lemon DressingRecipe
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.

Serves 4 (serving size: 2 cups)


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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)


Total: 30 Minutes

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.

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.

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.

Created date

December 2014

Nutritional Information

Calories 573
Caloriesfromfat 48 %
Protein 36 g
Fat 30 g
Satfat 4.5 g
Carbohydrate 45 g
Fiber 6.8 g
Sodium 791 mg
Cholesterol 91 mg