Blackened Chicken, Kale and Tahini Salad by Bbc Food

Ingredients

• 4 Chicken breasts
• 4 large handfuls Kale, finely chopped
• 4 handfuls Lettuce (Romaine or Little Gem), chopped
• 2 large Carrots, peeled and shredded or julienned
• 1 Cucumber, thinly sliced
• 20 Cherry tomatoes, halved
• 8 Radishes, thinly sliced
• 80g/3oz Tinned sweetcorn, drained
• 400g tin Kidney beans, drained and rinsed
• 4 tbsp Chopped pickled jalapeños
• 4 tbsp Chopped pickled red onions
• 1 small bunch Fresh coriander, chopped (for salad)
• 100g/3½oz Feta, crumbled
• 1½ tbsp Olive oil (for chicken)
• 2 tsp Smoked paprika
• 2 tsp Ground cumin
• 2 tsp Garlic powder
• 1 tsp Chilli powder
• 6 tbsp Tahini
• 3 tbsp Lemon juice (for dressing)
• 1 tbsp Maple syrup
• 1–2 small Garlic cloves, grated (for dressing)
• 60-120ml/2¼–4fl oz Cold water (for dressing)
• 30g/1oz Fresh coriander, roughly chopped (for green sauce)
• 20g/¾oz Fresh mint, roughly chopped
• 1 Lemon, juice only (for green sauce)
• 4–5 tbsp Extra virgin olive oil (for green sauce)
• 4 Garlic cloves, roughly chopped (for green sauce)
• 1 Fresh chilli, roughly chopped (for green sauce)
• 1 tsp Salt (for chicken)
• to taste Freshly ground black pepper
• 1 tsp Salt (for green sauce)
• pinch Salt (for tahini dressing)

Instructions

1. Prepare the chicken: Place each chicken breast between two pieces of cling film or parchment paper and pound with a meat mallet or rolling pin until it reaches an even thickness, about ¾-inch. Alternatively, butterfly the chicken breasts to achieve a similar thickness, ensuring even cooking.
2. Prepare the spice rub: In a small bowl, combine the 1½ tablespoons of olive oil, smoked paprika, ground cumin, garlic powder, chilli powder, 1 teaspoon of salt, and a generous pinch of black pepper. Mix thoroughly to create a paste.
3. Season the chicken: Generously coat both sides of the pounded or butterflied chicken breasts with the spice mixture, massaging it in thoroughly. Set the chicken aside to marinate while you prepare the sauces and salad, allowing the flavors to meld.
4. Make the green sauce: Combine the roughly chopped fresh coriander, roughly chopped fresh mint, lemon juice, 4-5 tablespoons of extra virgin olive oil, roughly chopped garlic cloves, roughly chopped fresh chilli, and 1 teaspoon of salt in a blender or use a pestle and mortar. Blend or pound until the mixture is smooth and well combined.
5. Adjust consistency and seasoning of green sauce: If the green sauce appears too thick, add an additional splash of olive oil, about 1-2 teaspoons at a time, and blend again until it reaches your desired consistency. Taste the sauce and adjust the seasoning with more salt or lemon juice as needed.
6. Prepare the tahini dressing: In a small jug or bowl, whisk together the tahini, lemon juice, maple syrup, grated garlic cloves, and a pinch of salt until well combined and smooth.
7. Whisk in water for dressing: Gradually add 60–120ml (approximately ¼ to ½ cup) of cold water to the tahini mixture, one tablespoon at a time, continuously whisking until the dressing becomes creamy and has a smooth, pourable consistency. Set aside.
8. Cook the chicken: Heat a griddle pan or heavy-bottomed skillet over medium-high heat until hot. Add the spiced chicken breasts and cook for 5-7 minutes per side, depending on thickness, until deeply golden brown, lightly charred, and cooked through with no pink remaining in the center. The internal temperature should reach 165°F (74°C).
9. Rest and slice the chicken: Once cooked, transfer the chicken breasts to a cutting board and let them rest for at least 5 minutes. This allows the juices to redistribute, resulting in more tender meat. After resting, slice the chicken into thin strips or bite-sized pieces.
10. Assemble the salad base: In a large serving bowl, combine the finely chopped kale with a small amount (about 2 tablespoons) of the prepared tahini dressing. Massage the dressing into the kale with your hands for about 30 seconds to tenderize it slightly.
11. Add remaining salad ingredients: Add the chopped lettuce, shredded carrots, thinly sliced cucumber, halved cherry tomatoes, thinly sliced radishes, drained sweetcorn, drained and rinsed kidney beans, chopped pickled jalapeños, chopped pickled red onions, and the chopped fresh coriander to the bowl with the kale.
12. Dress and toss the salad: Drizzle the remaining tahini dressing over the salad ingredients. Toss everything gently but thoroughly until all the vegetables are evenly coated with the dressing.
13. Serve the salad: Divide the tossed salad among four plates or serve it family-style. Top each portion with the sliced blackened chicken, then spoon 1-2 tablespoons of the vibrant green sauce over the chicken and salad. Finish by crumbling feta cheese over the top and serve immediately.
14. For meal prepping: If preparing this salad for future meals, keep the cooked chicken, salad base (all vegetables mixed), tahini dressing, green sauce, and crumbled feta separate. Combine all components just before eating to maintain freshness and texture.