Lebanese Grilled Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Lebanese grilled chicken salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. The creamy tahini dressing is made with just a handful of pantry staples and brings the most amazing nutty flavor to crispy grilled chicken and fresh vegetables. I love that tahini is packed with calcium and healthy fats, making this dish as nourishing as it is delicious. The best part is that you can prep everything ahead of time, so when you're ready to eat, it's just a quick grill and toss. Trust me, once you make this once, it'll become part of your regular rotation.
Ella x
Ingredients
- 500chicken breast
- 120 gtahini
- 60 mllemon juice
- 90 mlolive oil
- 3 piecesgarlic(minced)
- 1 teaspoonpaprika(dried)
- 1 teaspoonsalt(fine)
- 1 teaspoonblack pepper(fresh)
- 400 glettuce
- 200 gtomatoes
- 150 gred onion
- 100 gcucumber
- 100 gfeta cheese
- 10 sprigsparsley
Detail level
Instructions
- 1
Preheat your grill or grill pan to medium-high heat. In a small bowl, whisk together tahini, lemon juice, garlic, paprika, salt, and black pepper.
Tip: Make sure to whisk until smooth.
- 2
Thread the chicken breast onto skewers, if using. Brush the chicken with the tahini dressing, making sure to coat evenly.
Tip: Don't worry if it gets a bit messy.
- 3
Grill the chicken for 5-7 minutes per side, or until cooked through. Let it rest for a few minutes before slicing.
Tip: Use a meat thermometer to ensure the chicken reaches a safe internal temperature.
- 4
In a large bowl, combine the lettuce, tomatoes, red onion, cucumber, and feta cheese.
Tip: You can customize this to your liking, feel free to add or remove ingredients.
- 5
Slice the grilled chicken into strips and add it to the bowl.
Tip: You can also add some chopped parsley on top for extra freshness.
- 6
Toss the salad gently to combine, and serve immediately.
Tip: Enjoy as is, or with your favorite Middle Eastern flatbread or pita.
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