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Seared Chicken & Kale Salad
with Pear & Sesame-Dijon Dressing
25 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.
Carb Conscious
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NutritionPER SERVING
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Calories650 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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10 oz Chicken Breast Strips
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1 Lemon
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1 clove Garlic
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1 Pear
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6 oz Carrots
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1 bunch Kale
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2 Tbsps Tahini
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2 Tbsps Vegetarian Worcestershire Sauce
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¼ cup Grated Parmesan Cheese
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2 Tbsps Dijon Mustard
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2 Tbsps Vegetable Demi-Glace
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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
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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