Chicken Kale Salad

Step 1

Slice your chicken breasts into 2-3 pieces lengthways. Drizzle 1 tbsp olive oil into your skillet and sear and cook the chicken pieces for 4-5 minutes each side, or until they reach an internal temperature of 165F using a meat thermometer. Once cool enough to handle, shred with two forks or using a stand-mixer.

Step 2

Remove the tough stems of the kale, finely shred and add to a large bowl. Drizzle on 1/2 tbsp of olive oil and a good pinch of salt. Massage the kale between your fingers for a few minutes until it wilts and softens.

Step 3

Whisk together the tahini, apple cider vinegar, mixed herbs and a tablespoon of water until it becomes a creamy dressing. Add more water to thin, and more tahini to thicken to preference.

Step 4

Add the cooled shredded chicken to the bowl, along with the diced apple, red onion, celery, pumpkin seeds, sesame seeds and half the tahini dressing. Toss to coat all the ingredients in the dressing, and then add more dressing to preference. Transfer to your serving bowl and enjoy!