Greg DuPree
Hands-On Time
30 Mins
Total Time
30 Mins
Yield
4 servings

Here’s the only tip you need to know about eating raw kale: massage it with oil and salt before you eat it! You do this to take away some of the intense leafiness that kale can sometimes have. Here, it’s tossed with lemon juice, too, which goes even further in the conquest for truly delicious kale salads. If you have a food processor, use the slicing blade to quickly shave the Brussels sprouts into paper-thin slices. Toss them with the kale, a bright miso-tahini dressing, and seared chicken breast for something truly fresh and original.

How to Make It

Step 1

Preheat oven to 400°F. Toss bread with 2 tablespoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper on a baking sheet. Bake until lightly toasted, about 8 minutes. Set croutons aside.

Step 2

Juice 1 or 1½ of the lemons to equal 3 tablespoons juice. Combine kale, 2 tablespoons of the oil, 1 tablespoon of the lemon juice, and ½ teaspoon of the salt in a large bowl. Using your hands, massage kale to slightly soften, about 2 minutes. Add Brussels sprouts; toss to coat, and set aside.

Step 3

Sprinkle chicken with remaining 1 teaspoon salt and ½ teaspoon pepper. Cut remaining lemons into ¼-inch slices, and remove seeds. Heat 2 tablespoons of the oil in a large skillet over medium-high. Add lemon slices; cook until golden brown, 2 to 3 minutes per side. Remove lemon slices from skillet. Add chicken and 1 tablespoon of the oil to skillet; cook until golden brown and internal temperature registers 165°F, about 8 minutes per side. Transfer to a cutting board to rest 5 minutes before slicing.

Step 4

Whisk together miso, tahini, honey, and remaining 2 tablespoons lemon juice and 1 tablespoon oil. Add dressing to kale mixture; toss to coat. Top salad with lemon slices, chicken, and croutons.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars