Greek Salad with Chicken and Avocado
creamy tahini dressing
Our Greek-style salad includes lots of fresh produce. We add chicken cooked with spices and creamy tahini dressing for big, fresh flavor!
Ingredients
- Cucumbers - 2 , chopped
- Tomatoes - 2 , chopped
- Mint, fresh - 2 Tbsp , chopped
- Chicken breasts, boneless & skinless - 1 lb
- Avocados - 1 , chopped
- Cooking oil - 1 Tbsp
- Za'atar (sub equal parts chili powder and paprika) - 2 tsp
- Salad greens - 5 oz
- Garlic - 1 clove
- Lemons - 1 , juice
- Tahini - 1/4 cup
- Oil, olive - 1/4 cup
- Water - 1/4 cup
Prep
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Make tahini dressing - Mince garlic. Whisk together lemon juice, garlic, tahini, olive oil and honey. Add water a bit at a time until smooth and pourable. (Can be done up to 5 days ahead)
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Cucumbers / Tomatoes / Mint - Prep as directed. (Can be done up to 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 up to 1 day ahead)
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Avocados - Prep as directed.
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Make
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Heat a skillet or saute pan over medium heat. Add oil. When oil begins to shimmer add chicken and za’atar. Saute until chicken is cooked through, ~5 to 7 minutes. Season with salt and pepper.
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To assemble salads, top greens with chicken, cucumbers, tomatoes, avocados, and mint. Toss with tahini dressing and enjoy!
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