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Tangy Herb Grilled Chicken served over Kale Tahini Salad

Tangy Herb Grilled Chicken served over Kale Tahini Salad

Erin Grunstein / Kosher.com
Erin Grunstein / Kosher.com

Tangy Herb Grilled Chicken served over Kale Tahini Salad

Type: Meat Prep Time: 30 minutes Level: Easy

Ingredients:

Chicken

  • 4 boneless, skinless chicken breasts, sliced in half or thirds lengthwise, yielding thinner pieces
  • 3 tablespoons Gefen Extra-Virgin Olive Oil
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 3-4 cloves garlic, minced
  • 1/2 teaspoon sumac
  • 1 tablespoon za'atar
  • juice of 1/4 lime
  • salt
  • freshly ground Gefen Pepper

Salad

  • kale  
  • red cabbage
  • cucumber
  • tomato
  • hard-boiled egg
  • pickles
  • olives
  • beets
  • pickled turnips
  • fresh mint, for garnish
  • Haddar Baracke Tahini, for garnish

 Dressing 

  • 2 tablespoons Haddar Baracke Tahini
  • juice of 1/2 lemon  
  • 1 tablespoon za’atar
  • 1/2 teaspoon sumac
  • 1 tablespoon fresh parsley
  • freshly ground Gefen Pepper
  • water, to thin

Prepare the Chicken

Mix together all ingredients for chicken and pour over chicken. Allow to marinate for 10 minutes to one hour (not more).

Grill chicken on barbecue or in a grill pan.

Prepare the Salad

Prepare dressing by whisking all ingredients together. Slowly add water to thin to desired consistency.

To assemble salad, take a generous amount of tahini dressing to coat kale. Massage it in well with your hands and let it sit for about 15 minutes.

Add remaining ingredients to salad (including chicken) and garnish with tahini and fresh mint.

Courtesy of Kosher.com