Chicken Kale Salad with Za’atar Tahini Dressing
This Chicken Kale Salad with Za’atar Tahini Dressing is packed with bold, nourishing flavors. Shredded chicken, tender kale, chickpeas, and sweet currants come together with a creamy, zesty tahini dressing spiced with garlic, lemon, and lots of za’atar. It’s hearty, vibrant, and perfect for meal prep or a satisfying lunch.
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.