This salad is packed with tons of nutrients including so many healthy proteins and veggies! It’s alternative name is Packed Protein Salad! It’s creamy and flavorful and everything you need to switch up any salad slump you’re in.
A few years ago, my sister & brother in law were grilling cheese on the BBQ. I was shook by what they were doing but I needed to know more. The cheese they were grilling was Halloumi Cheese. I had never heard of it but I tried it and it was incredible. It’s a goat and sheep milk cheese which I’m a big fan of because processed cows milk cheeses tend to give me a migraine. It’s salty and gooey and if you haven’t had it, you need to.
I’ve been seeing a few people using Halloumi cheese lately and I couldn’t be left out. Paired with chicken thighs and hard boiled eggs and roasted chick peas and you’ve got yourself a full nutritious meal!
I was going to put my Caesar dressing on this but knew it wasn’t going to go well. This needed something a little bit sweeter/tart to balance out the saltiness from the cheese while also staying a tad more mild. Lemon Tahini dressing is perfect!
Lemon Tahini Kale Salad
Ingredients
- 1/2 12oz bag of chopped kale
- 1 can chick peas
- 5 chicken thighs
- 1/2 – 1 package halloumi cheese
- 1/4 cup pistachio nuts
- 4 hard boiled eggs
Lemon Tahini Dressing
- 2 tbsp tahini
- 2 medium lemons juiced
- 1 tsp dijon mustard
- 2 tbsp water more for thinning
- 1/2 tsp pepper
Instructions
- In a family style serving dish, lay out chopped kale.
- Boil water in small sauce pan and hard boil 4 eggs.
- In a medium pan, toast chick peas over medium heat till slightly roasted. Remove and set aside.
- Heat olive oil in same pan and deeply sear and fully cook chicken thighs.
- Slice halloumi cheese into 1/2 inch pieces. When chicken is done, remove from pan and lightly fry both sides of the cheese.
- Mix all ingredients for the dressing, adding water as necessary to thin it out.
- Assemble salad and serve family style!