Crunchy Kale Salad with Roasted Chicken and Creamy Lemon-Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Kale Salad with Roasted Chicken and Creamy Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Kale Salad with Roasted Chicken and Creamy Lemon-Tahini Dressing

A refreshing and hearty salad featuring tender roasted chicken breast atop crunchy kale and crisp vegetables, all complemented by a velvety, zesty lemon-tahini dressing. This dish balances savory protein with vibrant, fresh ingredients to satisfy your health and taste goals.

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NUTRITION

407kcal
Protein
38.4g
Fat
15.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Chicken Breast

1 cup chopped Kale

1/4 cup Chickpeas

1/2 cup halved Cherry Tomatoes

1/4 cup sliced Cucumber

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

1 clove Garlic

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F if the chicken is not already roasted. Season the chicken breast with salt, pepper, and a bit of garlic, then roast until cooked through and lightly browned. Let it cool slightly before slicing or shredding.

  • 2

    In a large bowl, add the chopped kale. Massage the kale with a pinch of salt to soften its texture.

  • 3

    Add the chickpeas, halved cherry tomatoes, and sliced cucumber to the bowl.

  • 4

    In a small bowl, combine the tahini, lemon juice, extra virgin olive oil, and minced garlic. Whisk until smooth to create the dressing. Adjust seasoning with salt and pepper.

  • 5

    Toss the salad ingredients with the dressing until evenly coated.

  • 6

    Top the salad with the sliced roasted chicken and serve immediately.

Crunchy Kale Salad with Roasted Chicken and Creamy Lemon-Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Kale Salad with Roasted Chicken and Creamy Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Kale Salad with Roasted Chicken and Creamy Lemon-Tahini Dressing

A refreshing and hearty salad featuring tender roasted chicken breast atop crunchy kale and crisp vegetables, all complemented by a velvety, zesty lemon-tahini dressing. This dish balances savory protein with vibrant, fresh ingredients to satisfy your health and taste goals.

NUTRITION

407kcal
Protein
38.4g
Fat
15.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Chicken Breast

1 cup chopped Kale

1/4 cup Chickpeas

1/2 cup halved Cherry Tomatoes

1/4 cup sliced Cucumber

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F if the chicken is not already roasted. Season the chicken breast with salt, pepper, and a bit of garlic, then roast until cooked through and lightly browned. Let it cool slightly before slicing or shredding.

  • 2

    In a large bowl, add the chopped kale. Massage the kale with a pinch of salt to soften its texture.

  • 3

    Add the chickpeas, halved cherry tomatoes, and sliced cucumber to the bowl.

  • 4

    In a small bowl, combine the tahini, lemon juice, extra virgin olive oil, and minced garlic. Whisk until smooth to create the dressing. Adjust seasoning with salt and pepper.

  • 5

    Toss the salad ingredients with the dressing until evenly coated.

  • 6

    Top the salad with the sliced roasted chicken and serve immediately.