Seared Chicken & Kale Salad with Pear & Sesame-Dijon Dressing

Seared Chicken & Kale Salad

with Pear & Sesame-Dijon Dressing

25 MIN
+$0.95/serving 2 Servings
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Available Options

  • with Chicken Breast Strips
    includes 10 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips View recipe
    Wellness
  • with Extra Chicken Breast Strips
    includes 22 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips
    • with Extra Chicken Breast Strips

    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

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
    View Full Nutrition
    Nutrition Label
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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
    Seared Chicken & Kale Salad with Pear & Sesame-Dijon Dressing
    Title
    • 22 oz Chicken Breast Strips
    • 2 Tbsps Tahini
    • 1 Lemon
    • 1 clove Garlic
    • 1 Pear
    • 6 oz Carrots
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • ¼ cup Grated Parmesan Cheese
    • 1 bunch Kale
    • 2 Tbsps Dijon Mustard
    • 2 Tbsps Vegetable Demi-Glace
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    How To: Quarter and Deseed a Lemon
    How To: Dress a Salad
    How To: Peel Garlic
    How To: Peel a Carrot
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the carrots
    1 Prepare & roast the carrots

    Place an oven rack in the center of the oven, then preheat to 450°F. 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 and pepper; 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, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter, core, and thinly slice the pear. 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 & chop the chicken
    3 Cook & chop the chicken

    Meanwhile, pat the chicken dry with paper towels. Place in a bowl and season with salt, pepper, and the spice blend. Toss to coat. In a large 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, 2 to 3 minutes, or until browned. Add the demi-glace. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid has cooked off and the chicken is coated and cooked through. Transfer to a cutting board; roughly chop.

    Make the dressing
    4 Make the dressing

    Meanwhile, 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, sliced pear, and dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the chopped chicken over the salad. Garnish with the sesame seeds. Enjoy!

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    Seared Chicken & Kale Salad

    Prepare & roast the carrots
    1 Prepare & roast the carrots

    Place an oven rack in the center of the oven, then preheat to 450°F. 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 and pepper; 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, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter, core, and thinly slice the pear. 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.

    Prepare the remaining ingredients & marinate the kale
    Cook & chop the chicken
    3 Cook & chop the chicken

    Meanwhile, pat the chicken dry with paper towels. Place in a bowl and season with salt, pepper, and the spice blend. Toss to coat. In a large 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, 2 to 3 minutes, or until browned. Add the demi-glace. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid has cooked off and the chicken is coated and cooked through. Transfer to a cutting board; roughly chop.

    4 Make the dressing

    Meanwhile, 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, sliced pear, and dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the chopped chicken over the salad. Garnish with the sesame seeds. Enjoy!

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