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Baby kale + turmeric tahini + your new go-to salad.

Turmeric Tahini Kale Caesar Salad

Turmeric Tahini adds a rich, lemony quality to this easy kale caesar. Tender baby kale gets tossed with seared chicken, our dressing, and a generous helping of parmesan. It couldn’t be easier to make, but looks like a fancy restaurant plate thanks to our golden sauce. Storebought flatbread makes super quick and crispy croutons.

Chef Tip: Butterfly the chicken by cutting it almost in half through the middle, then opening it like a book. This makes it cook super quickly, and the ratio of chicken to greens is perfect when you have nice thin slices.


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Preheat your oven to 400°F. Scatter the flatbread over a baking sheet tray lined with parchment paper. Drizzle a glug of oil and add a pinch of salt and place it inside the oven to toast until the flatbread has turned crispy


Meanwhile, in a medium bowl, toss the chicken breasts with a glug of oil and a ¼ pouch of the Turmeric Tahini.


Heat a glug of oil in a skillet over medium high heat and cook the chicken for about 2 minutes on each side until the chicken is completely cooked and turns golden brown in color. Set aside and cut into thin and long strips


In a large bowl, dress the kale with ½ a pouch of the Turmeric Tahini sauce and add salt to taste. Add the flatbread croutons and toss again


Top it with the sliced chicken breast and shaved parmesan and serve immediately

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.

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