Middle Eastern Chicken Salad with Tahini Dressing
A delicious salad filled with protein, fresh veggies and a simple yet flavourful tahini dressing that brings it all together beautifully. Perfect for lunch or a light dinner.
Ingredients
550 g chicken breasts (boneless, skin off)- 1 tbsp Chantal Organics Extra Virgin Olive Oil
- 100 g baby spinach leaves
- 1 cucumber diced
- 2 tomatoes diced
- 1 red onion thinly sliced
- 1 can Chantal Organics Chickpeas, drained and rinsed
- ½ handful fresh parsley chopped
- ½ handful fresh mint chopped
- Tahini Dressing
- ¼ cup Chantal Organics Hulled Tahini
- 2 tbsp lemon juice
- 3 tbsp water
- 1 clove of garlic crushed
- 1 tbsp Chantal Organics Extra Virgin Olive Oil
instructions
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Step 1.
Season the chicken breasts with salt and pepper, then cook them in a film of oil in a frying pan over medium heat, for about 10 minutes or until they are cooked through. Turn half way through cooking. Allow them to cool slightly, then shred the chicken into bite-sized pieces.
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Step 2.
In a large bowl, combine the baby spinach leaves, cucumber, tomatoes, red onion, chickpeas, chopped parsley and mint.
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Step 3.
In a small bowl, whisk together the tahini, lemon juice, water, garlic, olive oil, and salt until smooth. If the dressing is too thick, add more water, a little at a time, until you reach a pourable consistency.
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Step 4.
Add the shredded chicken to the salad bowl. Drizzle the tahini dressing over the salad, then toss everything together until well combined and evenly coated with the dressing.
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Step 5.
Divide the salad among serving plates and serve immediately.
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Chantal Organics Products used
