Grilled Chicken And Kale Salad With Tahini Lemon Dressing

• 1 1/4 pounds boned, skinned chicken breast, halved lengthwise
• 1 tablespoon plus 1/4 cup olive oil
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 1 large bunch (10 oz.) flat kale, such as dinosaur or Lacinato, spines intact
• 3 tablespoons tahini (sesame paste)
• Zest and juice of 1 lemon
• 1 tablespoon honey
• 1 garlic clove, minced
• 2 small firm, crisp apples, cored and chopped
• 1/4 cup chopped toasted almonds
• 4 Medjool dates, pitted and chopped (1/4 cup)

1. Heat a grill to medium-high (about 450u0b0). Brush chicken with 1 tbsp. oil and season with 1/2 tsp. each salt and pepper. Grill chicken, turning once, until just cooked through, 4 to 5 minutes total. Transfer to a plate. Grill kale until edges are charred and kale is softened, about 2 minutes.
2. Whisk remaining 1/4 cup oil in a large bowl with tahini, lemon zest and juice, honey, garlic, and remaining 1/2 tsp. each salt and pepper.
3. Roughly chop chicken, thinly slice kale crosswise, and add both to bowl of dressing. Add apples, almonds, and dates and toss gently but thoroughly.

chicken, olive oil, salt, pepper, flat kale, tahini, lemon, honey, garlic, crisp apples, almonds, dates

Taken from www.myrecipes.com/recipe/grilled-chicken-kale-salad (may not work)