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Grilled Chicken and Kale Salad with Tahini Lemon Dressing

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins

Serves 4 (serving size: 2 cups)

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.


  • 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)

Nutrition 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

How to Make It

  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.