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

Seared Chicken & Kale Salad

with Pear & Sesame-Dijon Dressing

25 MIN
2 Servings
Wellness at Blue Apron
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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  • with Chicken Breast Strips
    includes 10 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips
    Wellness
  • with Extra Chicken Breast Strips
    includes 22 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips View recipe
  • with 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 Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    fresh
    ingredients
    Seared Chicken & Kale Salad with Pear & Sesame-Dijon Dressing
    Title
    • 10 oz Chicken Breast Strips
    • 1 Lemon
    • 1 clove Garlic
    • 1 Pear
    • 6 oz Carrots
    • 1 bunch Kale
    • 2 Tbsps Tahini
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • ¼ cup Grated Parmesan Cheese
    • 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
    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 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, 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!

    Tips from Home Chefs

    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 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, 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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