1½ lbs boned, skinned organic chicken breast, halved lengthwise (optional)
1 tablespoon plus ¼ cup olive oil
1 teaspoon each sea salt and freshly ground pepper, divided
1 large bunch kale, stems removed, leaves cut into bite-sized pieces
3 tablespoons tahini (sesame paste)
zest and juice of 1 Meyer lemon
1 green garlic clove, minced
2 small, firm apples, cored and chopped
1 tablespoon honey
¼ cup chopped, toasted almonds
4 Medjool dates, pitted and chopped
- If using chicken – heat a grill to about medium heat. Brush chicken with 1 tablespoon olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Grill chicken, turning once, until just cooked through, 4-5 minutes total. You can also cook the chicken in a skillet over medium-high heat the same way. Transfer to a plate.
- Whisk the remaining ¼ cup olive oil in a large bowl with tahini, lemon zest and juice, honey, garlic, and remaining salt and pepper.
- Massage the kale with your hands in a separate bowl with a pinch of salt until tender, about 2-3 minutes. Roughly chop the chicken (if using). Add both kale and chicken to the bowl of dressing. Add the apples, almonds, and dates and toss gently but thoroughly.