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

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.

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