We’re pairing seared chicken with a salad of roasted potatoes, juicy orange, and kale. To help soften the kale’s leaves, we’re thinly slicing them and marinating them in a nutty, spicy dressing of tahini and Calabrian chile paste.
Ingredients
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 3 oz Radishes
- 1 Kale
- 1 Avocado
- 1 Garlic
- 1/2 lb Yukon Gold Potatoes
- 2 tbsp Tahini
- 1 Orange
- 1 1/2 tsp Calabrian Chile Paste
- 2 tbsp White Wine Vinegar
Instructions
Instructions
Prepare & roast the potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch-thick pieces. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Make the dressing & marinate the kale:
While the potatoes roast, peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the stems of the kale; thinly slice the leaves. In a large bowl, whisk together the tahini, 1 tablespoon of olive oil, 1 tablespoon of water, half the vinegar, as much of the garlic paste as you’d like, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Add the sliced kale to the bowl; season with salt and pepper. Toss to coat. Using your hands, vigorously massage the kale for 1 to 2 minutes, or until slightly softened. Set aside to marinate, stirring occasionally, for at least 10 minutes.
Cook the chicken:
While the kale marinates, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
Prepare the remaining ingredients:
While the chicken cooks, cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl and top with a drizzle of olive oil; season with salt and pepper. Peel the orange; halve lengthwise, then thinly slice crosswise, discarding any seeds. Pit, peel, and thinly slice the avocado. Place in a bowl and top with the remaining vinegar and a drizzle of olive oil to prevent browning. Season with salt and pepper.
Make the salad & serve your dish:
Thinly slice the cooked chicken crosswise. Add the sliced radishes and orange and roasted potatoes to the bowl of marinated kale; stir to combine. Season with salt and pepper to taste. Serve the salad topped with the sliced chicken and seasoned avocado. Enjoy!