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Dole Banana Farmer

Chopped Tahini-Caesar Salad with Grilled Chicken

28 Minutes Total time 20 Minutes Prep time 8 Minutes Cook Time 332 Calories 6 Servings


Allergens: Milk and Other Dairy, Eggs, Fish, Tree Nuts, Wheat


  1. 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.
  2. 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.
  3. 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. 
  4. Serve salad topped with chicken sprinkled with pine nuts and grated Parmesan cheese, to taste.

Tips & tricks

Try squeezing fresh lemon juice over salad before serving.
Salads Mains Lunch Dinner Summer Milk and Other Dairy Eggs Fish Tree Nuts Wheat

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