Lemon-Tahini Kale Salad

with Cheese Crisps, Chickpeas & Sweet Potatoes

30 MIN

+$4.99/serving 2 Servings

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add Chicken Breasts

From the Test Kitchen

This hearty kale salad features chickpeas, crisp apple, sweet potato, cheese crisps, and more. It all comes together under a vibrant lemon-tahini dressing, with a bit of soy sauce for an umami punch and a touch of honey for a sweet finish.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

830 Cals (est.)

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fresh

ingredients

2 Boneless, Skinless Chicken Breasts
1 15.5-Oz Can Chickpeas
6 oz Kale
½ lb Sweet Potato
1 Apple
1 Lemon
1 oz Balsamic-Marinated Cipolline Onions
2 oz Smoked Gouda Cheese
2 Tbsps Tahini
1 Tbsp Soy Sauce
2 tsps Honey

step-by-step

instructions

Cook Along

1 Roast the chickpeas & sweet potato

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch pieces. Drain and rinse the chickpeas; gently pat dry. Place the sweet potato pieces and drained chickpeas on the sheet pan. Drizzle with olive oil and season with salt and pepper; arrange in an even layer. Roast 19 to 21 minutes, or until the chickpeas are browned (be careful, as the chickpeas may pop as they roast) and the sweet potatoes are tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, grate the gouda on the large side of a box grater. Quarter and deseed the lemon. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Place in a large bowl; add the juice of 2 lemon wedges and a drizzle 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. Roughly chop the onions. Quarter, core, and thinly slice the apple. To make the dressing, in a bowl, combine the tahini, soy sauce, honey, the juice of the remaining lemon wedges, and a drizzle of olive oil; season with salt and pepper.

3 Make the cheese crisps

Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the grated gouda in an even layer. Cook, without stirring, 6 to 8 minutes, or until melted, lightly browned, and crispy at the edges. Carefully transfer to a plate. Let cool at least 2 minutes, then break into bite-sized pieces.

4 Cook the chicken

Wipe out the pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Make the salad & serve your dish

To the bowl of marinated kale, add the chopped onions, sliced apple, roasted chickpeas and sweet potato, and dressing. Toss to combine. Serve the salad topped with the sliced chicken and cheese crisps. Enjoy!