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

Seared Chicken & Kale Salad

with Pear & Sesame-Dijon Dressing

25 MIN
2 Servings
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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.
10 green SmartPoints® per serving
8 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

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

WW Recommended Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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Nutrition Label
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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
  • 6 oz Kale
  • 2 Tbsps Tahini
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Dijon Mustard
  • 2½ 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; 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 (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the liquid has cooked off and the chicken is coated and cooked through. Transfer to a cutting board. When cool enough to handle, 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 salad topped with the chopped chicken. 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. 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 (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the liquid has cooked off and the chicken is coated and cooked through. Transfer to a cutting board. When cool enough to handle, 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 salad topped with the chopped chicken. Garnish with the sesame seeds. Enjoy!

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