Seared Chicken & Kale Salad with Pear & Sesame-Dijon Dressing

Seared Chicken & Kale Salad

with Pear & Sesame-Dijon Dressing

25 MIN
2 Servings
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From the Test Kitchen

The star of this wholesome salad is the rich, savory dressing (made with tahini, dijon mustard, parmesan, and more) that brings together tender kale, sweet pear, and roasted carrots—all topped with seared chicken and crunchy sesame seeds.
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Dietary Information

Carb Conscious Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
fresh
ingredients
Seared Chicken & Kale Salad with Pear & Sesame-Dijon Dressing
Title
  • 7 oz Chicken Tenders
  • 2 Tbsps Tahini
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Lemon
  • 1 Pear
  • 6 oz Carrots
  • 1 clove Garlic
  • 1 bunch Kale
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Dijon Mustard
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
How To: Quarter and Deseed a Lemon
How To: Peel a Carrot
How To: Safely Cut Round Vegetables
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the carrots
1 Prepare & roast the carrots

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients & marinate the kale
2 Prepare the remaining ingredients & marinate the kale

Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter, core, and thinly slice the pear. Quarter and deseed the lemon. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the juice of 2 lemon wedges and 2 tablespoons of olive oil. Season with salt and pepper. Using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook & chop the chicken
3 Cook & chop the chicken

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a cutting board; roughly chop.

Make the dressing
4 Make the dressing

Meanwhile, in a bowl, whisk together the mustard, cheese, tahini, worcestershire sauce, the juice of the remaining lemon wedges, 2 tablespoons of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

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

To the bowl of marinated kale, add the roasted carrots, sliced pear, and dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the chopped chicken over the salad. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

Seared Chicken & Kale Salad

Prepare & roast the carrots
1 Prepare & roast the carrots

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients & marinate the kale

Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter, core, and thinly slice the pear. Quarter and deseed the lemon. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the juice of 2 lemon wedges and 2 tablespoons of olive oil. Season with salt and pepper. Using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare the remaining ingredients & marinate the kale
Cook & chop the chicken
3 Cook & chop the chicken

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a cutting board; roughly chop.

4 Make the dressing

Meanwhile, in a bowl, whisk together the mustard, cheese, tahini, worcestershire sauce, the juice of the remaining lemon wedges, 2 tablespoons of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

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

To the bowl of marinated kale, add the roasted carrots, sliced pear, and dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the chopped chicken over the salad. Garnish with the sesame seeds. Enjoy!

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