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.

How to Make It

Step 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

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

Roughly chop chicken, thinly slice kale crosswise, and add both to bowl of dressing. Add apples, almonds, and dates and toss gently but thoroughly.

Ratings & Reviews

Tahini Dressing is Addicting

February 02, 2016
Dressing is amazing!

A good start

June 15, 2015
This is a delicious summer salad. It's crunchy, smokey, sweet and a bit sour. I think it needs more crunch. I would add additional raw kale with the stems removed. I would also be very careful on amount to dressing. I used maybe half of what it made.

ElizaThorn's Review

February 09, 2015
Really good. I used curly kale instead (on accident), but it still turned out yummy.

deannelc's Review

January 12, 2015
I made this recipe just as it's written, except that I only used one apple - which was plenty. I really liked this salad & would probably give it 4 stars, but others at the table thought that it was ok, but not great. If you like kale (& this grilled kale reminds me of kale chips) & you like dates, then you'll probably like this salad.