Crushed pita chips give this Mediterranean Kale and Chicken Pita Salad some salty crunch.

INGREDIENTS:

• 1/2 lb. chicken tenders
• 2 tablespoon salt-free Greek seasoning
• Kosher salt and black pepper
• 3 1/2 table spoon olive oil
• 3 tablespoon fresh lemon juice
• 2 tablespoon tahini
• 1 Chopped Garlic Clove
• 1 (5-oz.) container baby kale
• 2 c. lightly crushed pita chips
• 2 sliced Persian cucumbers
• 5 thinly sliced radishes
• 1 c. halved grape tomatoes
• 2 Sliced scallions

METHOD:

• Season chicken tenders with Greek seasoning, and kosher salt and black pepper.
• Cook in 1 1/2 tablespoon olive oil over medium-high heat in a large skillet until golden brown and cooked through, 3 to 4 minutes per side; slice.
• Meanwhile, whisk together fresh lemon juice, tahini, 2 tablespoons olive oil, 2 tablespoons water, and chopped garlic clove. Season with kosher salt and black pepper.
• Toss in baby kale. Fold in crushed pita chips, Persian cucumbers, radishes, grape tomatoes, scallions, and sliced chicken.
• Season with kosher salt and black pepper.
• Serve immediately.