Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 1

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.

Adeena Sussman
This Story Originally Appeared On sunset.com

Gallery

Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
30 mins
Yield:
Serves 4 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

573 calories; calories from fat 48%; protein 36g; fat 30g; saturated fat 4.5g; carbohydrates 45g; fiber 6.8g; sodium 791mg; cholesterol 91mg.
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