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 version that was last featured in 2020 includes avocados for another creamy, flavorful element.
Ingredients
- 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
Prep
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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)
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Cucumbers / Tomatoes - Prep as directed. (Can be done 1 day ahead)
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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)
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Avocados - Slice avocados
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Make
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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.
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To assemble salads, top greens with chicken, cucumbers, tomatoes, sliced almonds, and avocados. Toss with tahini dressing and enjoy!
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