Carb Conscious

Seared Chicken & Kale Salad

with Peach & Sesame-Dijon Dressing

30 MIN

+$5.99/serving 2 Servings

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with Salmon

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 peach, and sautéed carrots—all topped with seared chicken and crunchy sesame seeds.
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Dietary Information

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

Carb Conscious

Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
6 oz Kale
2 Tbsps Tahini
2 Tbsps Vegetarian Worcestershire Sauce
1 Lemon
1 clove Garlic
¼ cup Grated Parmesan Cheese
1 Peach
6 oz Carrots
1 Tbsp Dijon Mustard
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 tsp Black & White Sesame Seeds

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the kale

Wash and dry the fresh produce. Peel the carrots, then thinly slice on an angle. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve, pit, and thinly slice the peach. 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.

2 Cook the salmon

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with 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 fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

3 Cook the carrots

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

4 Make the dressing

Meanwhile, in a bowl, whisk together the mustard, tahini, parmesan, 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.

5 Make the salad & serve your dish

To the bowl of marinated kale, add the cooked carrots, sliced peach, and dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked fish. Garnish with the sesame seeds. Enjoy!