Easy Chicken Salad with Tahini Dressing (Vegetarian Option)
For years, I didn’t eat lettuce. Nor would I touch cinnamon or cilantro. I still don’t eat bananas, yet all of these flavors are on our three year old’s top ten list. We can hardly get a lettuce from the store to the fridge without him asking for a leaf or two. I’m not sure how or when I started to eat lettuce, but I am pretty sure my wife’s salad dressings played a big part in that shift. No longer do I think of salad as a limp, sorry looking leaves with an acidic or creamy dressing. Salad can be a light and energizing meal. When I made this easy chicken salad for dinner the other week there wasn’t a single leaf of lettuce left in the bottom of the bowl.
I knew that dinner was going to be sandwiched between our son’s (first) soccer practice and my wife running out the door to deliver a workshop, so I roasted three chicken thighs earlier in the day and planned to make a chicken ceaser salad. I planned to make the croutons from a KOL Foods Kishke I have in the freezer rather than making them from bread but that will have to happen another time, as time was short.
Dinner was delicious, filling and so simple.
Easy Chicken Salad Recipe
You will need the following ingredients. Serves 4 as a main dish.
- One sweet potato
- Two to three red potatoes
- Three chicken thighs (you could just as easily use chicken breasts or for a vegetarian option, two cups of Melinda’s Chickpea Tofu)
- 1/2 teaspoon ginger
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1 head of lettuce
Tahini Salad Dressing Ingredients
- 1/4 cup tahini paste
- Juice of one large lemon
- 1/8 cup olive oil
- 3 tablespoons of water
- 1/2 teaspoon each of Garlic, Paprika, Cumin
- 1/2 cup finely chopped parsley
Peel your sweet potato and potato, dice so all pieces are the same size. Drizzle with olive oil or coconut oil and bake in oven at 375 for 40 minutes, or until crisp. While the potatoes are cooking, sprinkle the ginger, paprika and cinnamon on the chicken or chickpea tofu and roast them, covered for 30 minutes and uncovered for another 15. Once the chicken has cooked, let it cool so you can touch it, and pull the meat from the bone.
Remove the leaves from your head of lettuce, make sure they are clean and then dry with a towel. Shred the lettuce and place it in a salad bowl.
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If you made the potatoes and chicken ahead of time, put them in the oven at 300 degrees for 20 minutes so they can heat up before serving. While they are heating, make the dressing by putting the tahini paste into a bowl and adding the lemon juice, water and olive oil. Mix gently then add the spices. Finally add the chopped parsley and mix well.
When you are ready to serve, pour the tahini dressing over the lettuce and toss the leaves so they are covered. Then add the potatoes and chicken to the salad and serve.
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