Make It Vegetarian

Seared Chicken & Kale Salad

with Pear & Sesame-Dijon Dressing

30 MIN

2 Servings

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with Boneless Chicken Breast Pieces

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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
2 Tbsps Tahini
2 Tbsps Vegetarian Worcestershire Sauce
1 Pear
1 Lemon
¾ lb Carrots
1 clove Garlic
¼ cup Grated Parmesan Cheese
2 Tbsps Dijon Mustard
6 oz Kale
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 tsp Black & White Sesame Seeds

step-by-step

instructions

Cook Along

1 Prepare & roast the carrots

Place an oven rack in the center of the oven; 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, 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. 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 chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); 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, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

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, 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 cooked chicken. Garnish with the sesame seeds. Enjoy!