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Kale Salad with Grilled Chicken & Dijon Tahini Dressing

Kale Salad with Grilled Chicken and Dijon Tahini Dressing

By Andrea Bemis

We grew kale all winter in one of our hoop houses and this spring it has really taken off. Sweet, tender and delicious. This salad highlights fresh radishes and tender chicken breasts that can be grilled in advance. It comes together in a flash and is tossed in a tangy dijon tahini dressing. Perfect served as a side with a cup of our Spring Greens Soup. I hope you all enjoy this salad as much as we do. Grab a fork!

Prep time: 15 minutes
Cook time: 0 minutes
Serves: 4

Dressing

1/4 cup tahini
1/4 cup water
1-1/2 Tablespoons olive oil
1 clove of garlic, minced
1 Tablespoon capers, drained
2 Tablespoons fresh lemon juice
1-1/2 teaspoons dijon style mustard
1 teaspoon honey
salt and pepper to taste

Salad

1 large bunch of kale, tough stems trimmed and torn into bite size pieces
1 grilled chicken breast, cut into 1 inch pieces
3-4 radishes, thinly sliced
1/2 of a small red onion, diced
1/2 cup toasted raw almonds, chopped
salt and pepper to taste

Preparation

1. Use and immersion blender or small food processor to whisk together all the ingredients for the dressing. Taste test and adjust seasonings as needed. Set aside.

2. Place the chopped kale in a large bowl, drizzle with 2 Tablespoons of the dressing and use your hands to massage the dressing into the leaves until they become tender and turn bright green. Toss in the remainder of the ingredients and drizzle with more dressing. Serve.

Notes

Use this recipe as a guide. Adjust measurements and ingredients as necessary.

Andrea Bemis harvesting greens at her farm

Photo by Kate Schwager

A farmer to foodie, Andrea Bemis is truly manifesting the farm-to-table lifestyle. Here she shares her delicious recipe creations from her farm in Parkdale, Oregon. Andrea is author of Dishing Up the Dirt Cookbook: Simple Recipes for Cooking Through the Seasons. Find her at dishingupthedirt.com

Last updated: 2/15/19