Tahini Chicken & Warm Kale Salad with Pickled Peppers & Roasted Sweet Potato

Tahini Chicken & Warm Kale Salad

with Pickled Peppers & Roasted Sweet Potato

35 MIN
+$0.95/serving 2 Servings
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  • with Chicken Breast Strips
    includes 10 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips View recipe
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Salmon

    From the Test Kitchen

    To bring together seared chicken and a hearty bed of kale and sweet potato, we’re topping it all with an irresistibly rich and creamy dressing of tahini, soy sauce, mayo, fresh lemon juice, and punchy garlic paste.
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    Dietary Information

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

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Tahini Chicken & Warm Kale Salad with Pickled Peppers & Roasted Sweet Potato
    Title
    • 2 Skin-On Salmon Fillets
    • ½ lb Sweet Potato
    • 6 oz Kale
    • 2 Tbsps Tahini
    • 2 cloves Garlic
    • 1 Tbsp Soy Sauce
    • 1 Lemon
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ½ oz Sweety Drop Peppers
    time-saving
    tips & techniques
    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potato. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon. In a bowl, whisk together the tahini, mayonnaise, soy sauce, the juice of 2 lemon wedges, 2 teaspoons of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

    Roast the sweet potato
    2 Roast the sweet potato

    Place the diced sweet potato on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the fish
    3 Cook the fish

    Meanwhile, pat the fish dry with paper towels; season only on the skinless side 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the kale
    4 Cook the kale

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter) and the juice of the remaining lemon wedges. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a large bowl.

    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of cooked kale, add the roasted sweet potato and peppers. Season with salt and pepper; toss to combine. Serve the finished vegetables topped with the cooked fish and dressing. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potato. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon. In a bowl, whisk together the tahini, mayonnaise, soy sauce, the juice of 2 lemon wedges, 2 teaspoons of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

    2 Roast the sweet potato

    Place the diced sweet potato on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the sweet potato
    Cook the fish
    3 Cook the fish

    Meanwhile, pat the fish dry with paper towels; season only on the skinless side 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Cook the kale

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter) and the juice of the remaining lemon wedges. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a large bowl.

    Cook the kale
    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of cooked kale, add the roasted sweet potato and peppers. Season with salt and pepper; toss to combine. Serve the finished vegetables topped with the cooked fish and dressing. Enjoy!

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