Kale, Potato, Chicken & Cucumber Salad with Tahini
- Feb 11
- 1 min read
This is the kind of dinner that makes a weeknight feel quietly special: warm slices of seared chicken and caramelized potatoes layered over marinated kale, all finished with a bright tahini dressing, ripe avocado, and crisp English cucumber for balance and texture.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Heat the oven to 425°F (220°C).
2
On a large sheet pan, toss the potato pieces with 1½ tablespoons olive oil, ½ teaspoon salt, a few grinds of pepper, and half of the herbs (plus paprika, if using).
3
Spread the potatoes in a single layer. Roast for 20–25 minutes, stirring once halfway through, until tender inside and browned at the edges.
4
Leave them on the hot tray so they stay warm while you cook the chicken.
5
Cook the chicken
You can use the stovetop, or roast it on a second tray if you prefer mostly hands‑off.
6
Pat the chicken dry with paper towels.
7
Season both sides with ½ teaspoon salt, a few grinds of pepper, and the remaining herbs.
8
Stovetop (nice browning):
- Heat a large skillet over medium‑high heat.
- Add 1½ tablespoons olive oil.
- When the oil is hot and shimmery, add the chicken in a single layer (work in batches if needed so it isn’t crowded).
- Cook without moving it for 4–6 minutes, until the underside is deeply golden.
- Flip and cook another 4–6 minutes, until cooked through (juices run clear and the thickest part is no longer pink, 165 degrees).
Transfer to a board, rest for 5 minutes, then slice into thick strips or bite‑sized pieces.
9
Oven (mostly hands‑off):
- Place the seasoned chicken on a lightly oiled sheet pan.
- Roast at 425°F (220°C) for 18–22 minutes, depending on thickness, until cooked through.
- Let rest briefly, then slice.
You want the chicken and potatoes both warm when you build the plates, so you can slide the potatoes back into the turned‑off oven for a few minutes if they cool down too much.
10
Prep the kale
- Place the sliced kale in a large mixing bowl.
- Add a pinch of salt and a small drizzle of olive oil (about 1 tablespoon).
- Use your hands to gently massage the kale for 1–2 minutes until it darkens slightly and becomes more tender and glossy. This makes it much nicer to eat and friendly for all ages.
11
Marinate the cucumber
-In a small bowl, combine the sliced cucumber with 1 tablespoon olive oil, 1 tablespoon lemon juice or vinegar, a small pinch of salt, and a grind of pepper.
-Toss and let it sit while you mix everything else; this quick marinade gives it brightness and a bit of its own flavor.
12
Make the tahini dressing
- In a small bowl or jar, whisk together the tahini and lemon juice. It may seize up and thicken at first—that’s normal.
- Add the olive oil and 2 tablespoons water and whisk until smooth.
- Add more water, a spoonful at a time, until the dressing is pourable but still creamy.
- Season with salt to taste, and add honey/maple and garlic if you like a softer, more rounded flavor.
- Taste and adjust: more lemon if it needs brightness, more tahini if it feels too thin.
13
Plating
- To the bowl of massaged kale, add the warm potatoes, sliced chicken, and orange pieces. Toss gently so the warmth softens the greens a bit more.
- Spoon in the marinated cucumber along with any juices left in the bowl.
- Gently fold in the avocado last so it doesn’t mash.
- Drizzle some of the tahini dressing over everything and toss lightly, or keep the components in layers and let everyone drizzle their own at the table.
Instructions
1.5 - 2 pounds small waxy potatoes (baby Yukon Golds or similar) scrubbed and cut into bitesize pieces
1 1/2 lbs boneless skinless chicken thighs or breasts
3 tablespoons of olive oil (divided) - plus a little more as needed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1-2 teaspoon of dried herbs (such as thyme oregano or Italian seasoning) or a small handful of chopped fresh herbs
Optional: 1 teaspoon smoked paprika or sweet paprika for extra color and warmth
For the Chicken and Potatoes
1 bunch of kale with stems removed and leaves finely sliced (6-8 packed cups)
2/3 thinly sliced English cucumber or 1/2 of a medium cucumber - cut into very thin half moons
1 large orange - peeled and sliced into rounds or segments
1 ripe but fairly firm avocado - sliced or cubed
For the greens and vegetables
2–3 tablespoons extra‑virgin olive oil
1–2 tablespoons fresh lemon juice or mild vinegar (white wine or rice vinegar)
½ teaspoon kosher salt
Freshly ground black pepper
For seasoning the greens and cucumber
¼ cup tahini
2–3 tablespoons fresh lemon juice
2 tablespoons olive oil
2–4 tablespoons water
¼–½ teaspoon kosher salt
Optional: ½ teaspoon honey or maple syrup
Optional heat: 1–2 teaspoons sriracha or 1 teaspoon harissa
For the tahini dressing
Kale, Potato, Chicken & Cucumber Salad with Tahini
Our Gathered Table
Emily
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This is the kind of dinner that makes a weeknight feel quietly special: warm slices of seared chicken and caramelized potatoes layered over marinated kale, all finished with a bright tahini dressing, ripe avocado, and crisp English cucumber for balance and texture.
4 Servings
Prep Time
10 min
Cooking Time
30 min
Rest Time
5 min
Total Time
45 min
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