Kale and Brussels Sprouts Salad with California Grapes and Grilled Chicken | PrimalGourmet

Ingredients

• 1/3 cup tahini
• ¼ cup Greek yogurt
• Juice of 1 lemon
• 1 tablespoon maple syrup
• 2 cloves garlic (finely grated)
• ¼ teaspoon kosher salt
• 1/8 teaspoon freshly-cracked black pepper
• 2 boneless (skinless chicken breasts)
• Avocado oil
• 1 teaspoon smoked paprika
• ½ teaspoon Italian seasoning
• Kosher salt and freshly-cracked black pepper
• 2 small sweet potatoes (peeled and diced)
• 1/3 cup raw (unsalted walnuts)
• 1 bunch green kale (finely chopped, stems and ribs removed)
• 8 ounces Brussels sprouts (thinly shredded, stems removed)
• 8 ounces red and green Grapes from California (sliced in half)
• Freshly-grated pecorino Romano cheese (for garnish)
• Extra-virgin olive oil (for drizzling)