Having a salad for me at least one time a day is a must. Even better when the salad is the entire meal. This one is a favorite of mine. Highly seasoned chicken is cooked just right and is nestled in a mix of lettuce, grape tomatoes, red cabbage, and a few other goodies. A delicious tahini dressing is drizzled all over making this salad just perfect!
Ingredients for Favorite Chicken Salad with Tahini Dressing:
1 head iceberg lettuce, cut into large dice
1 English cucumber, quartered and diced
1 - 1 1/2 cups grape tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup cilantro
1 pound boneless chicken breast
1/2 teaspoon cumin
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon paprika
1/4 teaspoon dried thyme
3-4 tablespoons grapeseed oil
3 tablespoons tahini
4 teaspoons warm water
1/2 cup + 2 tablespoons Greek yogurt
2 small cloves garlic, minced
4 tablespoons + 2 teaspoons lemon juice
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
Don't be put off by all of the ingredients. The salad is much quicker to prepare than the list might seem.
Time-Saving Tips: The salad minus the chicken and dressing can be prepared a few hours in advance and kept refrigerated. Bring to room temperature before enjoying. The spice mixture for the chicken can also be made in advance. If you do this make a double batch and just kept in your spice cabinet. I use it on so many things.
Let's see what we need.
Let's make the salad.
I like to make dressings in jars. It makes mixing a breeze and it is ready to store. Add all of the dressing ingredients to the jar. Shake it up and it is ready. If you don't have a jar you can use a small bowl and whisk or fork. Set aside.
This is what all of the prepped salad ingredients look like...
To assemble the salad mix together the lettuce and cabbage in a large bowl. Add the cucumber, onions, tomatoes, and cilantro. Set aside.
Now onto to the chicken. Combine all of the dried seasonings in a small bowl. Place the chicken on a plate. Sprinkle all over with seasoning and 3 tablespoons of oil.
Heat pan to medium heat and add the chicken. If the pan seems too dry add a little bit of oil, like a teaspoon or 2. Cook 4 minutes and then flip the chicken. After a few minutes turn the chicken again. Continue doing this until the chicken registers 160 degrees on an instant-read thermometer.
Let rest about 10 minutes before slicing. I like to slice on the diagonal and to keep the chicken pieces somewhat together.
Add the chicken to the salad....pour some dressing on top...and...
It's ready! It is so good! Be sure to sure extra dressing on the side...it's so yummy you can even use it as a dip.