Virtually no prep required for this awesome spring salad.

Kale Salad with Grilled Chicken & Dijon Tahini Dressing

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 0 minutes  |  Serves: 4


  • 1/4 cup tahini (I recommend this brand)
  • 1/4 cup water
  • 1 1//2 Tablespoons olive oil
  • 1 clove of garlic, minced
  • 1 Tablespoon capers, drained
  • 2 Tablespoons fresh lemon juice
  • 1 1/2 teaspoons dijon style mustard
  • 1 teaspoon honey
  • salt and pepper to taste


  • 1 large bunch of kale, tough stems trimmed and torn into bite size pieces
  • 1 grilled chicken breast, cut into 1 inch pieces
  • 3-4 radishes, thinly sliced
  • 1/2 of a small red onion, diced
  • 1/2 cup toasted raw almonds, chopped
  • salt and pepper to taste


  1. Use and immersion blender or small food processor to whisk together all the ingredients for the dressing. Taste test and adjust seasonings as needed. Set aside.
  2. Place the chopped kale in a large bowl, drizzle with 2 Tablespoons of the dressing and use your hands to massage the dressing into the leaves until they become tender and turn bright green. Toss in the remainder of the ingredients and drizzle with more dressing. Serve.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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