Seared Chicken & Kale Salad with Peach & Sesame-Dijon Dressing
Carb Conscious

Seared Chicken & Kale Salad

with Peach & Sesame-Dijon Dressing

30 MIN
2 Servings
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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.
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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 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
      600 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Seared Chicken & Kale Salad with Peach & Sesame-Dijon Dressing
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • 1 Lemon
    • 2 Tbsps Tahini
    • 6 oz Kale
    • 1 clove Garlic
    • 6 oz Carrots
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 1 Peach
    • ¼ cup Grated Parmesan Cheese
    • 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
    Prepare the ingredients & marinate the kale
    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.

    Cook the chicken
    2 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season 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 in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the carrots
    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.

    Make the dressing
    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.

    Make the salad & serve your dish
    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 chicken. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & marinate the kale
    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 chicken

    Pat the chicken dry with paper towels; place in a bowl. Season 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 in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the chicken
    Cook the carrots
    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.

    Make the dressing
    Make the salad & serve your dish
    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 chicken. Garnish with the sesame seeds. Enjoy!

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