Chicken & Orange-Kale Salad with Spicy Tahini Dressing

Chicken & Orange-Kale Salad

with Spicy Tahini Dressing

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

We’re pairing seared chicken with a salad of roasted potatoes, juicy orange, and kale. To help soften the kale’s leaves, we’re thinly slicing them and marinating them in a nutty, spicy dressing of tahini and Calabrian chile paste.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chicken & Orange-Kale Salad with Spicy Tahini Dressing
Title
time-saving
tips & techniques
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch-thick pieces. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Make the dressing & marinate the kale:
2 Make the dressing & marinate the kale:

While the potatoes roast, peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the stems of the kale; thinly slice the leaves. In a large bowl, whisk together the tahini, 1 tablespoon of olive oil, 1 tablespoon of water, half the vinegar, as much of the garlic paste as you’d like, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Add the sliced kale to the bowl; season with salt and pepper. Toss to coat. Using your hands, vigorously massage the kale for 1 to 2 minutes, or until slightly softened. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Cook the chicken:
3 Cook the chicken:

While the kale marinates, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Prepare the remaining ingredients:
4 Prepare the remaining ingredients:

While the chicken cooks, cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl and top with a drizzle of olive oil; season with salt and pepper. Peel the orange; halve lengthwise, then thinly slice crosswise, discarding any seeds. Pit, peel, and thinly slice the avocado. Place in a bowl and top with the remaining vinegar and a drizzle of olive oil to prevent browning. Season with salt and pepper.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

Thinly slice the cooked chicken crosswise. Add the sliced radishes and orange and roasted potatoes to the bowl of marinated kale; stir to combine. Season with salt and pepper to taste. Serve the salad topped with the sliced chicken and seasoned avocado. Enjoy!

Tips from Home Chefs

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch-thick pieces. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Make the dressing & marinate the kale:

While the potatoes roast, peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the stems of the kale; thinly slice the leaves. In a large bowl, whisk together the tahini, 1 tablespoon of olive oil, 1 tablespoon of water, half the vinegar, as much of the garlic paste as you’d like, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Add the sliced kale to the bowl; season with salt and pepper. Toss to coat. Using your hands, vigorously massage the kale for 1 to 2 minutes, or until slightly softened. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Cook the chicken:
3 Cook the chicken:

While the kale marinates, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

4 Prepare the remaining ingredients:

While the chicken cooks, cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl and top with a drizzle of olive oil; season with salt and pepper. Peel the orange; halve lengthwise, then thinly slice crosswise, discarding any seeds. Pit, peel, and thinly slice the avocado. Place in a bowl and top with the remaining vinegar and a drizzle of olive oil to prevent browning. Season with salt and pepper.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

Thinly slice the cooked chicken crosswise. Add the sliced radishes and orange and roasted potatoes to the bowl of marinated kale; stir to combine. Season with salt and pepper to taste. Serve the salad topped with the sliced chicken and seasoned avocado. Enjoy!

Browse Steps
1 of 5