ZA'ATAR CHICKEN SALAD WITH LEMON-TAHINI DRESSING
Experiment with Middle Eastern flavors in this nutritious dinner salad. Use purchased za'atar seasoning blend or use your own.
Provided by Bibi
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 1h10m
Yield 2
Number Of Ingredients 20
Steps:
- Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side.
- Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot.
- Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.
- Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.
Nutrition Facts : Calories 552.6 calories, Carbohydrate 38.6 g, Cholesterol 64.6 mg, Fat 33.9 g, Fiber 14.3 g, Protein 34.4 g, SaturatedFat 5.2 g, Sodium 1177.3 mg, Sugar 9.4 g
CHICKEN AND CELERY SALAD WITH WASABI-TAHINI DRESSING
Inspired by the desire to make use of some leftover wasabi paste, this is the kind of chicken salad that's sure to become a go-to recipe. The best advice here is to make a large batch, and save it for multiple meals. Equally delicious cold or at room temperature, this salad is especially good in a sandwich, tucked into soft potato rolls. Embrace the wasabi and think of it as a hot mustard; you can even dial it back, starting with less, then adding more to taste. Lime juice lends a mellow acidity that rounds out the dressing.
Provided by Sue Li
Categories dinner, easy, lunch, poultry, salads and dressings, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.
- While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.
- Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.
- Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.
- Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.
TAHINI CHICKEN SALAD
Categories Salad Chicken Garlic Quick & Easy Lunch Lemon Bell Pepper Summer Sugar Snap Pea Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Rub chicken with oil in a shallow baking pan (1 inch deep) and sprinkle with pepper and 1 teaspoon salt. Roast chicken until just cooked through, 40 to 45 minutes.
- While chicken roasts, blend tahini, water, lemon juice, garlic, sugar, and remaining teaspoon salt in a blender until smooth.
- Blanch sugar snaps in a 2-quart saucepan of 1 minute, then drain in a colander. Rinse under cold running water to stop cooking and drain well.
- When chicken is cool enough to handle, remove skin and discard. Remove meat from bones in large pieces, discarding bones, then pull meat into 1/3-inch-wide strips and transfer to a large bowl. Add sugar snaps, bell pepper, and dressing and toss to coat. Sprinkle with sesame seeds.
CHICKEN TAHINI SALAD WITH PINE NUTS ON MINI PITA ROUNDS
If mini pita breads are unavailable in your area, split larger pita breads horizontally in half and cut out smaller pita rounds using a 3-inch-diameter biscuit cutter. You can streamline the process by preparing both the chicken salad and the toasted pita rounds one day in advance. Taken from professional-cooking.com for ZWT.
Provided by alligirl
Categories Lunch/Snacks
Time 25m
Yield 40 pita rounds, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Brush cut side of pita bread rounds lightly with olive oil; arrange rounds on heavy large baking sheet.
- Bake until crisp and golden, about 6 minutes; cool pita rounds.
- Mince garlic in food processor.
- Add tahini, 1/2 cup lemon juice, and lemon peel; blend well.
- With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick.
- Mix in 1/2 cup chopped cilantro; season sauce to taste with salt and pepper.
- Place chicken in large bowl.
- Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use).
- Season chicken salad to taste with salt and pepper.
- Can be made 1 day ahead. Store pita rounds in an airtight container at room temperature. Cover chicken salad and refrigerate.
- To serve:.
- Spoon generous 1 tablespoon chicken salad atop each pita round.
- Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.
Nutrition Facts : Calories 305.2, Fat 10.7, SaturatedFat 1.6, Cholesterol 21, Sodium 352.2, Carbohydrate 37.7, Fiber 2.6, Sugar 1.1, Protein 15.1
CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING
Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight dinner. Each bite is crisp, bright, and bursting with flavor. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.
Provided by Virginia Vohasek
Time 3h45m
Yield 6
Number Of Ingredients 22
Steps:
- Combine avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes in a small bowl and whisk to combine.
- Place chicken thighs into a gallon-sized resealable bag and pour the marinade over. Rub the marinade into the chicken with clean hands, then press the air out of the bag, seal, and place in the refrigerator. Marinate for at least 3 hours, or up to overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken.
- Roast in the preheated oven until no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool slightly, then slice into 1/2-inch strips.
- Place tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper for dressing into a blender. Blend until emulsified, adding additional water as needed to reach desired consistency.
- Chop romaine and butter lettuces. Place in a large bowl and toss to combine with parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with chicken and drizzle with dressing to taste. Serve immediately.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 17.3 g, Cholesterol 70 mg, Fat 46.7 g, Fiber 6.7 g, Protein 25 g, SaturatedFat 7.2 g, Sodium 423 mg, Sugar 1.6 g
CHICKEN TAHINI SALAD WITH PINE NUTS ON MINI PITA ROUNDS
Provided by Rozanne Gold
Categories Food Processor Chicken Nut Bake Cocktail Party Pine Nut Sesame Cilantro Bon Appétit
Yield Makes 40
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Brush cut side of pita bread rounds lightly with olive oil. Arrange rounds on heavy large baking sheet. Bake until crisp and golden, about 6 minutes. Cool pita rounds.
- Mince garlic in processor. Add tahini, 1/2 cup lemon juice, and lemon peel. Blend well. With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick. Mix in 1/2 cup chopped cilantro. Season sauce to taste with salt and pepper.
- Place chicken in large bowl. Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use). Season chicken salad to taste with salt and pepper. (Can be made 1 day ahead. Store pita rounds airtight at room temperature. Cover chicken salad and refrigerate.)
- Spoon generous 1 tablespoon chicken salad atop each pita round. Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.
- *Available at Middle Eastern and natural foods stores and some supermarkets.
CHICKEN SALAD WITH SPICY TAHINI DRESSING
You can't go wrong when you go global with this salad recipe. Our Chicken Salad with Spicy Tahini Dressing includes carrots, red pepper, peanuts and more.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat broiler.
- Place chicken on rack of broiler pan sprayed with cooking spray. Broil, 6 inches from heat, 6 to 7 min. on each side or until done (165ºF). Cool slightly; cut into thin strips.
- Combine chicken, onions and carrots in large bowl. Refrigerate until ready to serve.
- Whisk dressing, tahini, water and crushed pepper until blended. Top cabbage with chicken mixture. Drizzle with dressing mixture; sprinkle with nuts.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 490 mg, Carbohydrate 18 g, Fiber 5 g, Sugar 10 g, Protein 26 g
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