top of page

JenZen Living Ayurveda & Yoga

Warm Kale & Radish Salad with Spiced Chicken & Lemon Tahini Drizzle

A warm, nourishing kale and radish salad topped with gently spiced chicken and finished with a bright lemon tahini ginger drizzle. Roasted roots bring natural sweetness, while sprouts and fresh dill add lightness and prana—creating a balanced, digestion-supportive spring meal.

Ingredients

For the Chicken

  • 1 lb chicken tenders

  • 1 tsp cumin

  • 1 tsp coriander

  • 1 tsp fennel

  • 1/2 tsp ground ginger

  • 1/2 tsp turmeric

  • 1/4 tsp pippali (or black pepper)

  • Pink Himalayan salt, to taste

  • 1–2 tbsp ghee


For the Roasted Vegetables

  • 2 cups kale, chopped

  • 1 large purple carrot, sliced thin or on a diagonal

  • 1 watermelon radish, sliced or chopped

  • 1/2 onion, sliced

  • 1–2 tbsp ghee

  • Pink Himalayan salt, to taste

  • Black pepper, to taste


For the Fresh Additions

  • 1/2–1 cup mung and lentil sprouts

  • Fresh dill, chopped


For the Lemon Tahini Ginger Drizzle

  • 2 tbsp tahini

  • 1–2 tbsp fresh lemon juice

  • 1 tsp honey

  • 1 tsp fresh grated ginger

  • Pinch Pink Himalayan salt

  • Warm water (to thin as needed)

Instructions

  1. Preheat oven to 375°F.

  2. Prepare vegetables:

    • Toss carrots and onion with ghee, salt, and pepper.

    • Spread on a baking sheet and roast for 10–15 minutes.

    • Add radish and kale halfway through roasting.

    • Continue roasting until vegetables are tender and slightly caramelized.

  3. Prepare chicken:

    • Coat chicken tenders with cumin, coriander, fennel, ginger, turmeric, pippali, and salt.

    • Heat ghee in a skillet over medium heat.

    • Cook chicken until golden and fully cooked through, about 4–5 minutes per side.

  4. Make the sauce:

    • Whisk tahini, lemon juice, honey, ginger, and salt.

    • Add warm water gradually until smooth and drizzleable.

  5. Finish the dish:

    • Toss sprouts into the warm roasted vegetables just before serving.

    • Plate vegetables and top with spiced chicken.

    • Drizzle with tahini sauce.

    • Finish with fresh dill.

Recipe Analysis from an Ayurvedic & Western perspective

This warm, nourishing salad brings together the grounding qualities of roasted root vegetables with the light, cleansing nature of bitter greens and sprouts. The chicken is gently coated in digestive spices—cumin, coriander, fennel, ginger, turmeric, and pippali—supporting agni while remaining easy to digest. Roasting the watermelon radish softens its pungency, allowing it to blend harmoniously with the sweetness of carrots and the earthy depth of kale, while still offering a gentle digestive spark.

Finished with a creamy lemon tahini ginger drizzle, this dish balances warmth, brightness, and nourishment. The tahini provides grounding healthy fats, while lemon and ginger enhance enzymatic activity and support efficient digestion of both protein and fats. Sprouts and fresh dill add prana and lightness, helping the meal feel complete without heaviness.

From a Western perspective, this meal offers a well-rounded profile of high-quality protein, fiber, and anti-inflammatory compounds. Cruciferous kale supports liver detoxification pathways, while carrots and radish provide antioxidants and phytonutrients that aid cellular health. Healthy fats from tahini and ghee support nutrient absorption, making this a balanced, satisfying meal that promotes stable energy, digestive ease, and overall vitality.

Explore the Ingredients

Each ingredient in this recipe offers its own unique qualities and actions in the body. In Ayurveda, food is more than nourishment — it is medicine. Click below to learn how these ingredients support balance, digestion, and overall well-being.

Carrots

Cumin

Pippali

Radish

Kale

Turmeric

Lemon

Ginger

bottom of page