- 1 bunch kale
- 5-8 radishes
- 1 avocado
- goat cheese, crumbled
- 1.75-2.5lbs chicken breast
- tajin or other chili lime seasoning
- salt and black pepper
- 1 jar tahini
- two limes, juiced
- 1-2tsp honey, to taste
- 1 hothouse cucumber
- 1 cup cherry tomatoes, grape tomatoes, or any small sweet tomatoes
- 1 cup pine nuts

Pat chicken breasts dry then coat generously with salt and freshly ground black pepper on both sides. rub generously with tajin or other chili lime seasoning. substitute with a few tablespoons lime juice and ancho chili powder. place on a wire rack on a rimmed baking sheet and place under broiler on low for 15-18min or until the thickest part of the chicken reaches 150-160F or until pinkness is gone. take out rack and let meat rest 8-10min before cutting into 1/2in slices, on a slight bias and against the grain.

Tear ribs out from leaves and massage thoroughly while rinsing under cool water (this reduces bitterness). season lightly with salt and black pepper.
Slice cucumbers either into quarter rounds or julienne as desired.
Slice radishes into very thin rounds.
Cut cherry/grape tomatoes in half.
Slice avocado in half, score several times longways and once in half. Keep together with seed to avoid browning. remove from skin when ready to serve.

Combine half a jar of tahini with honey and juice of two limes. Adjust to taste. Thin out with room-temperature filtered water to achieve desired texture.

Combine the above and the rest of the ingredients in a large salad bowl and enjoy. Serves 6-8 people.