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Greek Salad with Dukkah Chicken
with avocado / cucumber / tomato / creamy tahini dressing

Active: 35 Total: 35

This Greek-style salad includes lots of fresh produce. Chicken cooked with dukkah spice mix and a creamy tahini dressing adds big, fresh flavor!



Creamy Tahini Dressing:
  • Garlic - 1 clove
  • Lemons - 1 , juice
  • Tahini - 1/4 cup
  • Oil, olive - 1/4 cup
  • Water - 1/4 cup
Dukkah Spice Mix:
  • Cashews (sub pistachios, pecans or pepitas) - 1/4 cup
  • Sesame seeds, white - 1 Tbsp
  • Cumin seeds - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Thyme, fresh - 1 stalk , leaves torn, stems discarded
  • Fennel seeds (opt) - 1/4 tsp
Greek Salad with Dukkah Chicken:
  • Cucumbers, medium - 1 , chopped
  • Tomatoes, cherry or grape - 1 cup , halved
  • Chicken breasts, boneless and skinless - 1 lb , strips
  • Avocados - 1 , sliced
  • Lettuce, romaine (sub butterhead) - 3 hearts , chopped
  • Oil, cooking - 1 Tbsp
  • Dukkah spice mix (ingredients listed separately) - ~1/3 cup


  1. Make dukkah spice mix - (If not already made from Tuesday's meal). Place cashews (or other nuts if using a sub) in the bowl of a food processor and pulse until finely chopped. Add sesame seeds, cumin seeds, coriander, thyme leaves and fennel seeds and pulse a couple times to combine. (You can also finely chop the cashews by hand and combine with other ingredients.) (Can be done up to 5 days ahead)

  2. Make tahini dressing - Chop 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) 

  3. Cucumbers / Tomatoes - Prep as directed and combine. (Can be done up to 1 day ahead)

  4. 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)

  5. Avocados / Lettuce - Prep as directed.

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  1. Heat a skillet or saute pan over medium heat. Add oil. When oil begins to shimmer add chicken. Saute until chicken is golden brown on the outside, 3 to 4 minutes. Add dukkah and continue cooking until chicken is cooked through and dukkah is toasted and fragrant, 2 to 3 minutes more. 

  2. Whisk dressing, adding a splash more water if dressing was made ahead (it tends to thicken up when chilled).

  3. To assemble salads, toss lettuce with cucumber, tomatoes and avocado. Toss with tahini dressing and top with chicken. Enjoy!



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