This chicken kale salad has been living in my head since I watched an episode of Giada at Home more than ten years ago. I don’t remember the exact recipe, but I do remember her tossing shredded chicken with bold Mediterranean flavors—bright lemon, earthy herbs, something creamy—and thinking, I want to eat that forever.
This version is my take on that memory. It starts with a base of shredded chicken and hearty kale, layered with chickpeas for extra substance and sweet currants for balance. Everything gets tied together with a creamy tahini dressing loaded with garlic, lemon zest, olive oil, and a generous spoonful of za’atar. It’s bold, bright, a little unexpected, and exactly the kind of thing I love having in the fridge for easy lunches or light dinners.
Chicken Kale Salad with Za’atar Tahini Dressing
Ingredients
Tahini Zaatar Dressing
- zest of one lemon
- 6 tbsp lemon juice
- 6 tbsp tahini paste
- 1 garlic clove grated
- 1 tsp zaatar
- salt
- 1/2 cup olive oil
Kale Chicken Salad
- 1 bunch kale leaves removed from the stems and cut into 1/2 inch pieces
- 2 cups cooked chicken shredded into small pieces
- 1 can garbanzo beans drained and rinsed
- 2 tbsp dried currants
- 1 tbsp zaatar
- Maldon salt
Instructions
- Make dressing by whisking together lemon zest, lemon juice, tahini paste, grated garlic, zaatar and about ½ tsp of salt in a small bowl or measuring cup. When the mixture starts to seize up, slowly pour in the olive oil and continue whisking until dressing is emulsified. Set aside.
- In a large mixing bowl combine kale, shredded chicken, garbanzo beans, dried currants and toss with the tahini dressing. Use gloved hands to ensure all the ingredients are covered in yummy goodness. Sprinkle with additional zaatar and Maldon flakes, toss again and serve. This salad holds up well in the fridge for up to a week – if it lasts that long.