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overhead photo of a big bowl of chicken tahini kale Caesar salad in a wooden bowl on a light pink backdrop

Chicken Tahini Kale Caesar salad With Roasted Sweet Potatoes

  • Author: Allison
  • Total Time: 40 minutes
  • Yield: 6 servings 1x




  • 1 tablespoon extra-virgin olive oil
  • Zest and juice of 1 lemon
  • 1/3 cup whole milk Greek yogurt
  • 1 tablespoon dijon or whole grain mustard
  • 1/4 cup basil, finely chopped (or 2 teaspoons dried basil)
  • 2 garlic cloves, minced
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 500 grams boneless skinless chicken breasts, cubed (organic if possible)

Roasted Sweet Potato

  • 1 large or 2 medium sweet potatoes, peeled and diced (4 cups diced)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Pinch each sea salt and freshly ground black pepper

Tahini Caesar Dressing

  • 1/4 cup + 2 tablespoons tahini
  • 1/4 cup water
  • Zest and juice of 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves
  • 1/4 cup shredded pecorino cheese
  • 1 tablespoon capers
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste


  • 8 cups chopped kale (1 large bunch)
  • 4 radishes, sliced
  • 3 celery ribs, chopped
  • 1 ripe avocado, sliced


  1. Marinate the chicken: In a medium bowl, stir together the oil, lemon juice and zest, Greek yogurt, mustard, basil, garlic. salt, and pepper. Add the chicken and toss to coat. Set aside to marinate for at least 15 minutes. Alternatively, cover and refrigerate for up to 12 hours.
  2. Prepare the sweet potato: Preheat the oven to 425 F and line a large, rimmed baking sheet with parchment paper. Place the sweet potato in the middle. Drizzle with the oil and sprinkle with the smoked paprika, garlic powder, salt, and pepper. Toss to coat. Spread out in an even layer and roast for 20 minutes, or until fork tender and browned around the edges.
  3. Cook the chicken:  Spread the chicken out in an even layer on a large, rimmed baking sheet. Bake at 425 F for 15-20 minutes, until cooked through and no longer pink inside. Broil for one minute. Remove from the oven and set aside.
  4. Meanwhile, make the dressing: In a blender, combine the tahini, water, oil, lemon juice and zest, garlic, pecorino, capers, Worcestershire sauce, dijon, salt, and pepper. Blend until smooth. Pour into a jar.
  5. Assemble the salad: Place the kale in a large bowl. Add the dressing and use your hands to “massage” the dressing into the kale. Add the roasted sweet potato, chicken, celery, radishes, and avocado. Dig in and enjoy!
  6. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.


Make it vegan: Swap out the chicken for this baked tofu or 2-3 cups of cooked chickpeas. Use nutritional yeast in the dressing instead of pecorino.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Keywords: chicken tahini kale Caesar salad recipe