Seared Chicken & Kale Salad with Peach & Sesame-Dijon Dressing

Step 1

1 Prepare the ingredients & marinate the kale Wash and dry the fresh produce. Peel the carrots, then thinly slice on an angle. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve, pit, and thinly slice the peach. Quarter and deseed the lemon. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the juice of 2 lemon wedges and 2 tablespoons of olive oil. Season with salt and pepper. Using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes.

Step 2

2 Cook the chicken Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Step 3

3 Cook the carrots In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

Step 4

4 Make the dressing Meanwhile, in a bowl, whisk together the mustard, cheese, tahini, worcestershire sauce, the juice of the remaining lemon wedges, 2 tablespoons of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Step 5

5 Make the salad & serve your dish To the bowl of marinated kale, add the cooked carrots, sliced peach, and dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked chicken over the salad. Garnish with the sesame seeds. Enjoy!