Seared Chicken & Kale Salad with Roasted Carrots & Sesame-Dijon Dressing

Seared Chicken & Kale Salad

with Roasted Carrots & Sesame-Dijon Dressing

25 MIN
2 Servings
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From the Test Kitchen

The star of this hearty salad is the rich, savory dressing (made with tahini, dijon, parmesan, and more) that brings together tender kale, sweet persimmon or pear, and roasted carrots—all topped with seared chicken and crunchy sesame seeds.
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Dietary Information

Carb Conscious Mediterranean Diet 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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Nutrition Label
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fresh
ingredients
Seared Chicken & Kale Salad with Roasted Carrots & Sesame-Dijon Dressing
Title
  • 7 oz Chicken Tenders
  • 2 Tbsps Tahini
  • 1 Lemon
  • 6 oz Carrots
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 clove Garlic
  • 1 Persimmon Or Pear
  • ¼ cup Grated Parmesan Cheese
  • 1 bunch Kale
  • 2 Tbsps Dijon Mustard
  • 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, finely grate into a paste (or use the small side of a box grater). Core and thinly slice the persimmon or 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 the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Turn off the heat.

Make the dressing
4 Make the dressing

Meanwhile, in a bowl, whisk together the mustardcheesetahiniworcestershire saucethe juice of the remaining lemon wedges2 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 persimmon or pear, and dressing; season with salt and pepper. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the cooked 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, finely grate into a paste (or use the small side of a box grater). Core and thinly slice the persimmon or 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 the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Turn off the heat.

4 Make the dressing

Meanwhile, in a bowl, whisk together the mustardcheesetahiniworcestershire saucethe juice of the remaining lemon wedges2 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 persimmon or pear, and dressing; season with salt and pepper. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the cooked chicken over the salad. Garnish with the sesame seeds. Enjoy!

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