It’s been over two weeks since our trip to L.A., but I can’t stop thinking about the salad we had for lunch at this cute spot called Republique. The friends we were staying with took us there, and highly suggested the Grilled Chicken Summer Salad. That’s how it was listed on the menu, and I’m thinking what could be so special about something that sounds so simple?

What I didn’t know was there were SO many other things in this amazing bowl than just lettuce and grilled chicken. We’re talking all of the amazing things summer has to offer–peaches, sweet corn, mint, parsley–and putting them together with perfectly juicy grilled chicken, sweet & spicy toasted nuts, sesame seeds, and a creamy tahini dressing. Here’s a pic of the salad at the restaurant (and us cheesing because our waiter offered to take a pic of us–I didn’t even have to ask!! LOL).

The weekend after getting back from our trip, I recreated the salad for an evening picnic at concert in Prospect Park. It was so damn good. I brought a MASSIVE bowl of it, and we polished it off between the two of us before the headliner came on. I’ll definitely be making this several times before summer fades away. I would suggest trying to find tuscan kale if you can, because it just blends better in the salad, but if you can’t, no biggie. The recipe for my version is at the bottom of this post.

Peach & Tahini Grilled Chicken Summer Salad

Ingredients:

• 1/2 cup cashews
• 1 tablespoon garam masala
• 1 tablespoon honey
• 1/4 cup tahini
• 1/4 cup olive oil
• juice of 1/2 a lemon
• salt & pepper, to taste
• 4 cups kale, stems removed and chopped
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh parsley
• 2 baked or grilled & sliced chicken breasts, seasoned with garlic powder, salt and pepper
• 1/2 red onion, thinly sliced
• 3 peaches, pitted and sliced
• 3 ears fresh corn, cut off the cob (not cooked)
• 1/4 cup sesame seeds

Instructions:

In a small pan, heat cashews, honey and garam masala over medium heat, stirring until the nuts are toasted and well coated. Set aside. In a small bowl, whisk together tahini, olive oil, lemon juice, salt & pepper. Set aside.

Place the chopped kale in a large bowl and massage for a minute or two. Add in mint, parsley,  sliced chicken breast, red onion, peaches, and corn. Pour dressing over the salad and toss together.  Top with the garam masala-coated cashews and sesame seeds. Serve immediately.