Seared Chicken & Kale Salad with Pear & Sesame-Dijon Dressing
Make It Vegetarian

Seared Chicken & Kale Salad

with Pear & Sesame-Dijon Dressing

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • Make it Vegetarian
    remove Chicken. Add 1 Avocado & 2 Pasture-Raised Eggs
    Wellness
  • Make it Vegetarian

    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

    Vegetarian Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    Seared Chicken & Kale Salad with Pear & Sesame-Dijon Dressing
    Title
    • 2 Pasture-Raised Eggs
    • 1 Avocado
    • 2 Tbsps Tahini
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 1 Lemon
    • 1 clove Garlic
    • 1 Pear
    • ¾ lb Carrots
    • 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
    • 6 oz Kale
    Prepare & roast the carrots
    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.

    Prepare the remaining ingredients & marinate the kale
    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.

    Cook the eggs
    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.

    Make the dressing
    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.

    Make the salad & serve your dish
    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!

    Tips from Home Chefs

    Prepare & roast the carrots
    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.

    Prepare the remaining ingredients & marinate the kale
    Cook the eggs
    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.

    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, 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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