Mediterranean-Inspired Chicken Salad with Creamy Tahini Dressing

Mediterranean-Inspired Chicken Salad with Creamy Tahini Dressing

Name: Mediterranean-Inspired Chicken Salad with Creamy Tahini Dressing
Total time: 225 min
Ingredients: 120 ml avocado oil; 2 medium lemons, juiced; 3 cloves garlic, minced; 2 teaspoons cracked black pepper; 2 teaspoons ground cumin; 2 teaspoons ground paprika; 1 teaspoon kosher salt; 0.5 teaspoon ground turmeric; 0.5 teaspoon red pepper flakes; 680 grams boneless, skinless chicken thighs; 120 ml tahini; 60 ml olive oil; 60 ml water, or more as needed; 1 medium lemon, juiced; sea salt and cracked black pepper to taste; 0.5 head romaine lettuce; 0.5 medium head butter lettuce; 120 ml chopped fresh parsley; 120 ml chopped fresh mint; 340 grams cherry tomatoes, halved; 0.5 medium English cucumber, seeded and sliced; 1 small red onion, thinly sliced

Indulge in the bold flavors of this marinated and roasted chicken salad with a creamy tahini dressing. A refreshing and satisfying meal for any night of the week.

225 min

easy

560kcal

calories

17g

carbohydrates

70mg

cholesterol

47g

fat

fiber

25g

protein

saturated fat

423mg

sodium

sugar

unsaturated fat

Dinner Mediterranean

Ingredients

120 ml avocado oil

2 medium lemons, juiced

3 cloves garlic, minced

2 teaspoons cracked black pepper

2 teaspoons ground cumin

2 teaspoons ground paprika

1 teaspoon kosher salt

0.5 teaspoon ground turmeric

0.5 teaspoon red pepper flakes

680 grams boneless, skinless chicken thighs

120 ml tahini

60 ml olive oil

60 ml water, or more as needed

1 medium lemon, juiced

sea salt and cracked black pepper to taste

0.5 head romaine lettuce

0.5 medium head butter lettuce

120 ml chopped fresh parsley

120 ml chopped fresh mint

340 grams cherry tomatoes, halved

0.5 medium English cucumber, seeded and sliced

1 small red onion, thinly sliced

Directions

Step 1

In a small bowl, combine avocado oil, lemon juice, minced garlic, cracked black pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes. Whisk until well combined.

Step 2

Place the chicken thighs in a large resealable bag and pour the marinade over them. Massage the marinade into the chicken, then remove excess air from the bag, seal it, and refrigerate for at least 3 hours, or overnight for best results.

Step 3

Preheat the oven to 220°C (425°F).

Step 4

Remove the chicken from the marinade and place it on a rimmed baking sheet. Pour any excess marinade over the chicken.

Step 5

Roast in the preheated oven for about 30 minutes, or until the chicken is cooked through with an internal temperature of at least 74°C (165°F). Allow the chicken to cool slightly, then slice it into 1.25 cm (1/2-inch) strips.

Step 6

To make the dressing, blend tahini, olive oil, 60 ml water, lemon juice, salt, and pepper in a blender until smooth and creamy, adding more water if needed to reach the desired consistency.

Step 7

Chop the romaine and butter lettuces and place them in a large bowl. Toss with parsley and mint. Arrange the tomatoes, cucumber, and red onion over the salad. Top with the sliced chicken and drizzle with the creamy tahini dressing. Serve immediately.