Tahini Recipes For Salad: Baby Kale and Tahini Chicken Salad

This bright, colorful baby kale and tahini chicken salad feature soft squash that is perfect in the fall for salads and soups.

Bake butternut squash in a single layer on a baking sheet coated with cooking spray at 400°F for 20 to 25 minutes, stirring after 10 minutes.

Have This!

• 1 1/2 teaspoons extra-virgin olive oil
• 1 teaspoon apple cider vinegar
• 2 tablespoon tahini
• 1/2 teaspoon molasses
• 1/4 teaspoon Dijon mustard
• A cup baby kale
• 1/2 cup diced peeled butternut squash, roasted
• 2 tablespoons red bell pepper strips
• 2 tablespoons chopped pecans
• 1/8 teaspoon kosher salt
• 1 ounce skinless, boneless rotisserie chicken breast, shredded (about 1/4 cup)

Do This!

• Combine oil, vinegar, molasses, and mustard in a small bowl.
• Arrange kale on a plate or in a container; top with remaining ingredients.
• Top with molasses mixture.
• Add tahini chicken on the top.