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Grilled Chicken Kale Salad

Grilled Chicken Kale Salad with Tahini Dressing

5 from 1 vote
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Ingredients

Grilled Chicken

  • 4 boneless chicken breast, about 1 1/2 lbs
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, crushed
  • Juice from 1 lemon
  • 2 tbsp olive oil, plus more to grill

Kale Salad

  • 10 oz bagged kale mix. I used one with shaved brussels sprouts and cabbage
  • 1 avocado, cubed
  • 1/3 cup dried cranberries
  • 1/3 cup pumpkin seeds

Spicy Tahini Dressing

  • 1/4 cup tahini
  • 3 tbsp coconut aminos, or 2 tbsp light soy sauce
  • 1 tbsp harissa or chili garlic sauce
  • 1 tsp honey
  • Juice from 1/2 lemon
  • 1 clove garlic
  • Pinch salt
  • 4 -5 tbsp of water

Directions

  1. Prepare the chicken marinade: Into a bowl, add in 2 tbsp of olive oil, the lemon juice and crushed garlic. Add the chicken to the bowl and season with the spices. Toss together to combine and let it marinade while you prepare your ingredients.
  2. Make your tahini dressing by blending the dressing ingredients together. Start with 4 tbsp of water and add more if needed if the dressing is too thick.
  3. Add the kale to your salad bowl and pour half the dressing over the kale. Massage the dressing into the kale or mix well with tongs.
  4. Heat a skillet or grill pan with a little olive oil on medium heat. Grill the chicken for about 3-5 minutes per side. Cook time will depend on the thickness of the chicken.
  5. Remove from pan and let rest for 1-2 minutes before slicing.
  6. Add the remaining toppings to the salad along with the chopped chicken and mix in the rest of the dressing.
  7. Leftovers can be refrigerated for up to 3 days.