Greek Salad with Chicken and Avocados
and creamy tahini dressing
With the balance of creamy dressing, warm chicken, and crunch from almonds tossed in at the end, this paleo-friendly version of a fattoush salad is as beautiful as it is satisfying. This is similar to several Greek salads we've featured in the past, but includes the addition of avocados for another creamy, flavorful element.
- Garlic - 1 clove
- Lemons - 1 , juice
- Tahini - 1/4 cup
- Oil, olive - 1/4 cup
- Water - 1/4 cup
- Cucumbers - 8 oz , chopped
- Tomatoes, cherry or grape - 1 cup , halved
- Chicken breasts, boneless and skinless - 1 lb , sliced
- Avocados - 1 , sliced
- Oil, cooking - 1 Tbsp
- Za'atar - 2 tsp
- Salad greens, any type - 8 oz
- Almonds, sliced - 1/4 cup
Make tahini dressing - Chop garlic. Whisk together lemon juice, garlic, tahini, and olive oil. Add some water a bit at a time until smooth and pourable. (Can be done up to 5 days ahead)
Chicken - Slice against the grain into strips (i.e., look for the grain of the meat and slice perpendicular to it). Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Avocados - Slice avocados
Heat a skillet or saute pan over medium heat. Add cooking oil. When oil begins to shimmer, add chicken. Saute until chicken is cooked through, ~5 to 7 minutes. Add za’atar and season with some salt and pepper.
To assemble salads, top greens with chicken, cucumbers, tomatoes, sliced almonds, and avocados. Toss with tahini dressing and enjoy!