master

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.

Ethan Mick

with Spicy Tahini Dressing

Chicken & Orange-Kale Salad

Boneless, Skinless Chicken Breasts

Radishes

Kale

Avocado

Garlic

Yukon Gold Potatoes

Tahini

Orange

Calabrian Chile Paste

White Wine Vinegar

Ingredients

oven

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.

Prepare & roast the potatoes:

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.

Make the dressing & marinate the kale:

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.

Cook the chicken:

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.

Prepare the remaining ingredients:

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!