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Seared Chicken & Kale Salad
with Pear & Sesame-Dijon Dressing
30 MIN
2 Servings
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 Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Vegetarian
Carb Conscious
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NutritionPER SERVING
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Calories690 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Pasture-Raised Eggs
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1 Avocado
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2 Tbsps Tahini
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2 Tbsps Vegetarian Worcestershire Sauce
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1 Lemon
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1 clove Garlic
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1 Pear
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¾ lb Carrots
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¼ cup Grated Parmesan Cheese
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2 Tbsps Dijon Mustard
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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1 tsp Black & White Sesame Seeds
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6 oz Kale
step-by-step
instructions
1
Prepare & roast the carrots
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. 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, pepper, and enough of the spice blend to coat (you may have extra); 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, quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; season with salt and pepper. Quarter, core, and thinly slice the pear. 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.
3
Cook the eggs
Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.
4
Make the dressing
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.
5
Make the salad & serve your dish
To the bowl of marinated kale, add the roasted carrots, seasoned avocado, sliced pear, and dressing; season with salt and pepper. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the seasoned eggs. Garnish with the sesame seeds. Enjoy!
1
Prepare & roast the carrots
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. 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, pepper, and enough of the spice blend to coat (you may have extra); 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, quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; season with salt and pepper. Quarter, core, and thinly slice the pear. 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.
3
Cook the eggs
Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.
4
Make the dressing
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.
5
Make the salad & serve your dish
To the bowl of marinated kale, add the roasted carrots, seasoned avocado, sliced pear, and dressing; season with salt and pepper. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the seasoned eggs. Garnish with the sesame seeds. Enjoy!
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