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Recipes
Charred Kale and Citrus Salad with Chicken
4 servings
30 minutes total

Ingredients

  • 2 tablespoons rice vinegar
  • 2 tablespoons tahini (sesame seed paste)
  • 1 clove garlic
  • 5 tablespoons water
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ½ bunch fresh cilantro
  • 8 oz fresh kale (about 8 cups)
  • 1 large navel orange, for segments
  • 1 large red grapefruit, for segments
  • ¼ cup sesame sticks
  • 1 lb boneless chicken breast fillets
  • ½ teaspoon pepper
  • ⅓ cup crispy fried onions

Steps

    1. Place vinegar, tahini, garlic, water, 3 tablespoons oil, and ½ teaspoon salt in blender; blend until smooth. Add cilantro (leaves only; about ½ cup) and blend until smooth. Set dressing aside.
    2. Remove thick stems from kale. Peel orange and grapefruit, then cut into segments. Chop sesame sticks coarsely. Cut chicken into bite-size pieces and coat with pepper, 1 tablespoon oil, and remaining ½ teaspoon salt (wash hands).
    3. Preheat large, heavy-bottom sauté pan on medium-high 2–3 minutes. Add chicken and cook 6–7 minutes, stirring occasionally, until browned and 165°F. Remove chicken from pan.
    4. Add 1 tablespoon oil to same pan. Add 4 oz kale leaves; cook 1 minute (do not stir). Stir and cook 1–2 more minutes until lightly wilted and beginning to brown on edges. Remove from pan and repeat with remaining 1 tablespoon oil and 4 oz kale.
    5. Place kale in bowl and add ¼ cup dressing; toss to coat. Arrange kale on serving platter; top with chicken, citrus segments, sesame sticks, and onions. Drizzle with additional dressing. Serve.

Amount per ¼ recipe serving: Calories 470, Total Fat 34g, Sat Fat 5g, Trans Fat 0g, Chol 65mg, Sodium 660mg, Total Carb 19g, Fiber 3g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 28g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 10%