Lemon-tahini kale, chicken and apple
A dressing with parmesan, tahini and Worcestershire in it, which is more than it sounds.
At a Glance
Story
Cut the chicken up before it cooks rather than slicing it after. Bite-size pieces take a seasoning rub on every face instead of two, and they are done in seven minutes rather than eighteen, which matters when the rest of the meal is a salad that will not wait. A whole breast is the right call when you want it to rest and stay juicy. This is not that dish.
Ingredients
- 10 oz chicken breastcut into bite-size pieces
- 6 oz kaleleaves stripped and thinly sliced
- 12 oz carrotshalved lengthwise and cut into 1-inch pieces
- 1 applequartered, cored and thinly sliced
- 2 tbsp tahini
- 2 tbsp Worcestershire sauce
- ¼ cup Parmesangrated
- 2 cloves garlicgrated to a paste
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 lemonquartered
- 1 tsp sesame seeds
- olive oilsalt, pepper
Method
The dressing is the point. Read the ingredients and trust them, because it does not sound like it will work and it does.
- Oven to 450°F. Carrots onto a sheet pan with oil, salt and pepper. Roast 15 to 17 minutes, until browned and tender.
- Meanwhile, the kale into a large bowl with the juice of two lemon wedges and 2 tablespoons of olive oil. Season, then work it hard with your hands and leave it to sit.
- Toss the chicken with the paprika, garlic powder, salt and pepper. Medium nonstick pan, oil, medium-high. In one layer, undisturbed 3 to 4 minutes, then stirring 3 to 4 minutes more, until cooked through.
- Whisk the tahini, Parmesan, Worcestershire, garlic paste, the juice of the remaining lemon wedges and 2 tablespoons of water. It will seize and then loosen. Season.
- Carrots, apple and the dressing into the kale. Toss thoroughly, taste, season.
- Chicken on top, sesame seeds over.
Slice the apple last. Ten minutes on a board and it browns, and this is a salad where you can see everything.
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