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Orange Pecan Kale Salad with Citrus Tahini Dressing |

Orange Pecan Kale Salad with Citrus Tahini Dressing

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  • Author: Chelsea at Do You Even Paleo
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3 servings 1x
  • Category: Side dish
  • Method: chopped



For the Orange Pecan Kale Salad:

  • 1 large bunch kale (about 5 cups after you chop it up)
  • 1 orange
  • 1/2 cup chopped pecans, toasted if desired
  • 1/4 cup sugar-free raisins
  • 1 cup leftover chicken breast, shredded or cubed (optional)

For the Citrus Tahini Dressing:


  1. Combine all dressing ingredients in a bowl and whisk until smooth. Set aside.
  2. Wash the kale and pat dry. Remove the tough stems, then roll up the leaves and chop. Add kale to a large bowl. Add about half the dressing and stir the kale to coat.
  3. Cut the ends off of the orange so it will sit flat. Cut the outer peel away so you’re left with only the flesh of the orange. Cut into 1/2 inch thick slices. Add the orange slices, pecans, raisins, and chicken breast (if using) to the kale and toss. Drizzle with remaining dressing. Dig in!


  • Serving Size: 2 cups