Seared Chicken & Kale Salad
with Pear & Sesame-Dijon Dressing
Ingredients
- 10 oz Boneless Chicken Breast Pieces
- 3/4 lb Carrots
- 6 oz Kale
- 1 clove Garlic
- 1 Pear
- 1 Lemon
- 1/4 cup Grated Parmesan Cheese
- 2 Tbsps Vegetarian Worcestershire Sauce
- 2 Tbsps Tahini
- 2 Tbsps Dijon Mustard
- 1 tsp Black & White Sesame Seeds
- 1 Tbsp Weeknight Hero Spice Blend
Instructions
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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 16 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
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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.
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Cook the chicken
Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt and 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.
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Make the dressing
In a bowl, whisk together the mustard, cheese, tahini, worcestershire sauce, the juice of the remaining lemon wedges, and 2 tablespoons of water; add as much of the garlic paste as you'd like. Taste, then season with salt and pepper if desired.
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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. Stir 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!
Contains: See ingredient packaging for allergens
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