Make-Ahead Roast Chicken And Kale Salad With Tahini, Apricots, And Almonds Recipe

1. 1

   If using leftover meat, skip to step 2. If using fresh chicken, place chicken in a large pot and cover with cold water. Bring to a simmer over medium-high heat. Cook at a bare simmer until thickest part of the chicken registers 155u00b0F on an instant read thermometer. Transfer chicken to a medium bowl and allow to rest until cool enough to handle. Discard skin and bones and shred meat into bite sized pieces. Set aside.

2. 2

   Whisk together 3 tablespoons of hot chicken cooking liquid (if using leftover chicken use 3 tablespoons boiled water), lemon juice, and tahini with large pinch salt. Reserve in airtight container. Toss together chicken, kale, almonds, and apricots. Store separately from dressing until ready to eat. Toss together with dressing and then serve, or pack into container to eat on the go.

* Per serving · 4 servings · Values may vary.

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