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Dat Salad Tho

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I’m always looking for new ways to dress up my usual kale salad. My favorite combo involves some type of grain and a lemon based dressing, but I always have to find new ways to keep it interesting. That being said, I never get sick of this salad. The tahini dressing adds a faux creamy element when combined with avocado, but it’s way healthier than something like Ranch. Plus, these chicken thighs are so delicious and can be repurposed throughout the week if you make a big batch.


Chicken Thighs (serves 2)

  • 1 lemon, juiced
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic salt
  • 1 tsp Dijon mustard
  • 1/4 cup olive oil
  • 2 boneless chicken thighs

Kale Salad (serves 2)

  • 1 lemon, juiced
  • 3 TB tahini
  • 2 TB water
  • 1 cup cooked quinoa
  • 8-10 leaves Tuscan kale, removed from stemmed and thinly chopped
  • 1/3 cup finely diced red onion
  • salt and pepper to taste
  • 1 cup cherry or grape tomatoes, halved
  • 1 avocado, diced
  • 3 TB pine nuts
  • 4 basil leaves, julienned

Make the marinade for the chicken: combine lemon, spices, mustard and olive oil and whisk vigorously until combined. Place into a sealed container or Ziploc with chicken thighs and refrigerate overnight.

Heat a nonstick pan over a medium-high flame. Add chicken thighs and cook for 5-7 minutes on each side, or until cooked through. Remove from pan and chop into slices. Add back to the pan and cook for another 3 minutes, tossing occasionally. Drain on paper towel, then set aside.

Meanwhile prepare the tahini dressing; combine lemon and tahini and whisk until thick. Add water by the teaspoon and whisk until smooth. Combine kale and onion in a large serving bowl, then add 3/4 of the tahini dressing to the bowl and toss to coat. Add tomato, avocado, pine nuts and basil. Top with chicken and a drizzle the remainder of tahini over the salad, then serve.



Pack it in, bring it in

Pack it up, bring it in

This is the perfect post-workout salad, full of nutrients and protein. It’s also easy to divide into lunch for the next day; just separate the quinoa and chicken into one small container, the tahini dressing in another, and the rest of the salad in a large container. Microwave the quinoa and chicken for a minute and a half before tossing with salad and dressing. Delish!

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

2 responses »

  1. I’ve been recently told, rather bluntly, by a loved one that I need to “up my salad game.” I think I’ll be making this one soon! Also, nice blog! Really liking the style of your food at first glance and I’m looking forward to flipping through. 🙂

    • Thank you! I’m so glad you enjoy it. The best way to “up your salad game” is to make your own dressing. If you’re using bottled dressings, throw those out and buy a mini food processor. It will change your life. I even make my own Green Goddess dressing and I think it’s better than the bottle.


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