Description
A fresh and healthy chicken salad topped with a creamy tahini dressing.
Ingredients
Scale
- 3 tablespoons olive oil
- 2 tablespoons tahini
- 2 teaspoons gluten free soy sauce/tamari
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 garlic clove, minced
- 2 chicken breasts, boneless and skinless
- Salt & Pepper
- 1 tablespoon olive oil
- 4 cups salad greens
- 1 red bell pepper, deseeded and chopped
- 1 cup red onion, diced
- 1 1/2 cup corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 avocado, diced
Instructions
- To make the dressing, add all of the dressing ingredients to a small bowl or jar and whisk until combined. Taste and season as you see fit.
- Cut the chicken breasts in half lengthwise so that you end up with 4 thin chicken breast fillets. Generously salt each side of the chicken breasts with salt and pepper.
- Add the olive oil to a large pan and warm over medium heat. When the oil is hot, add the chicken breasts to the pan and cook each side for about 4-5 minutes, then flip over and cook another 2-3 minutes until cooked through.
- Remove the chicken from the pan and chop into bite-sized pieces.
- Place the salad greens in a large salad bowl and top with diced pepper, onion, corn, black beans, chicken, and avocado. Toss until well combined, then drizzle the tahini dressing over the top, tossing once more to coat the salad in dressing and serve.
Notes
- For a vegetarian option, substitute chicken with grilled tofu or tempeh.
- This salad can be made in advance; just keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stir-fry
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg