Kale Tahini Salad

Bahan-bahan

Dressing

1/4 cup extra virgin olive oil

1/4 cup tahini

2-3 tbsp lemon juice

2 tps dijon mustard

2 tps honey

1/2 tps salt

pepper

2 tbsp ice cold water

Salad Ingredients

Kale

Roasted sweet potato

Red onion

Avocado

Grilled chicken

Salt and pepper

Arahan

Preheat oven for 375 degrees

Cut sweet potato into small cubes. Toss with olive oil and salt and pepper. Lay out onto baking sheet and bake for 20 -30 minutes, until you can easily poke with fork.

Preheat cast iron pan on stove.

Butterfly chicken breast to cook faster. Season to liking.

I usually do olive oil, salt, pepper, garlic powder, onion powder, and paprika.

Sear chicken in cast iron and finish in oven if necessary.

Let chicken rest for 5 minutes.

Thinly slice red onion and dice avocado.

In a large bowl, massage kale for 3-5 minutes. Rip the kale into smaller pieces and remove any stems or tough parts.

Put all dressing ingredients into a mason jar. Shake until creamy and combined,.

Cut chicken and toss all ingredients together. Enjoy!