Sheet Pan Tahini Chicken Caesar Salad | Natalie Cooks

Ingredients

• 1 large or 2 small fennel bulbs, halved lengthwise, chopped or sliced ((about 2-3 cups))
• 1 lb carrots, peeled and chopped into bite-sized pieces ((about 2 ½ cups))
• 3 tbsp olive oil, (divided)
• 1 tsp kosher salt, (divided)
• 1 lb chicken tenders*
• 6 cups thinly sliced loosely packed kale **
• ½ cup toasted seeds or nuts, (chopped ***)
• ⅓ cup tahini
• ¼ cup water
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp dijon mustard
• 1 tsp fish sauce or worcester sauce
• 1 clove garlic, minced or crushed ((or ½ tsp garlic powder))
• ¼-½ tsp kosher salt
• ½ tsp black pepper
• *Or use chicken breast. I find the tenders cook faster and don’t dry out as easily. If using breasts, they will take longer to cook.
• **You can use any salad green here (radicchio would be yummy)!
• ***Highly recommend using the spiced seeds from the Creamy Green Rice recipe
• Tip: ~ Massage your kale with a touch of olive oil before adding it to the sheet pan. This softens the kale and brightens it up.
• Note: ~ Don't want to turn on your oven? Grill your fav summer veggies and some chicken to add to the salad!