Chopped Tahini-Caesar Salad with Grilled Chicken
Ingredients
- 1½ pounds boneless, skinless thin-cut chicken breasts
- 1½ teaspoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 2 tablespoons pine nuts
- 1 package (10.8 ounces) DOLE® Chopped Caesar Kit™
- 2 tablespoons tahini
- 1 pint cherry tomatoes, halved
- 1 DOLE® Avocado, peeled, pitted and sliced
- ½ small DOLE® Red Onion, thinly sliced
- 4 cups chopped curly kale
- Grated Parmesan cheese (optional)
Directions
- Prepare outdoor grill for direct grilling over medium-high heat. Brush chicken with oil; sprinkle with salt and pepper. Place chicken on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 165°F, turning once. Transfer chicken to cutting board; cut into 1-inch pieces.
- Toast pine nuts in a small skillet over medium-low heat 3 minutes or until golden brown and fragrant, stirring frequently; transfer to a plate to cool.
- Whisk Chopped Kit dressing and tahini in a large bowl; fold in tomatoes, avocado, onion, kale and remaining contents of Chopped Kit. Makes about 12 cups.
- Serve salad topped with chicken sprinkled with pine nuts and grated Parmesan cheese, to taste.