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Tahini Chicken Caesar

Tahini Chicken Caesar with Kale, Za’atar Carrots, and Toasted Sunflower Seeds

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We love classic Caesar, don't get us wrong—but we're currently obsessed with this Middle Eastern twist. Nutty tahini and savory miso are blended with garlic paste, olive oil, Parmesan, and lemon for a dressing that's just as creamy and satisfying as the original, but with a little added complexity. It's tossed with kale, radish, and shredded chicken, then topped with za'atar-spiced roasted carrots, toasted sunflower seeds, and more Parmesan for good measure.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Shanna

By Chef Shanna

  • Calories 620
  • Protein 46g
  • Total Carb 27g
  • Total Fat 38g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red radishes
    • 1 ounce
    • red radishes
  • carrots
    • 6 ounces
    • carrots
  • lemon
    • 1
    • lemon
  • roasted sunflower seeds
    • 2 tablespoons
    • roasted sunflower seeds
  • boneless skin-on chicken breasts
    • 2
    • boneless skin-on chicken breasts
  • garlic
    • 1 clove
    • garlic
  • tahini
    • 2 tablespoons
    • tahini
  • miso paste
    • 1 teaspoon
    • miso paste
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • curly kale
    • 6 ounces
    • curly kale
  • za'atar spice mix
    • 1 teaspoon
    • za'atar spice mix

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve radishes, then thinly slice into half-moons. Thinly slice carrots crosswise on a diagonal. If you have a zester and want to infuse your salad with even more flavor, zest up to ½ of lemon, then halve. Place sunflower seeds on a small piece of foil and drizzle over ½ tablespoon olive oil. Bring edges of foil together and seal to form a pouch.

  2. Roast carrots and seeds

    Roast carrots and seeds

    On a baking sheet, toss carrots with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired; arrange in a single layer. Add pouch with sunflower seeds to sheet; roast until carrots are tender and sunflower seeds are golden, 7-10 minutes (the seeds are already roasted, but oven-toasting them brings out their nutty flavor). Meanwhile, pat chicken very dry with paper towel and season all over with ½ teaspoon salt and pepper as desired.

  3. Cook chicken

    Cook chicken

    Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a plate and set aside to rest.

  4. Make tahini Caesar dressing

    Make tahini Caesar dressing

    While chicken cooks, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms, then place in a large bowl. Add tahini, miso, half of Parmesan, juice of ½ lemon, and 2 tablespoons water; whisk until smooth. Use remaining lemon to brighten a glass of water.

  5. Shred chicken and finish salad

    Shred chicken and finish salad

    Once rested, remove and discard skin from chicken, then shred using 2 forks or roughly chop. Pat kale dry with paper towel, then thinly slice leaves, discarding long stems. Using your hands, massage kale until beginning to soften, 1-2 minutes. To bowl with dressing, add radishes, kale, and shredded chicken; toss to coat.

  6. Plate tahini chicken Caesar

    Plate tahini chicken Caesar

    Toss roasted carrots on baking sheet with za'atar and lemon zest (if using). Divide tahini chicken Caesar between serving plates. Top with za'atar carrots and garnish with toasted sunflower seeds and remaining Parmesan. Enjoy!

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