Active time: 30 minutes Total time: 30 minutes
This easy summer salad has a dose of healthy fats, high-fiber carbohydrates, refreshing vegetables and lean protein. It features chicken breast tenders breaded with dukkah that’s a snap to prepare. Toasted whole-grain pita stands in for croutons here; be sure to add them to the salad just before serving or they become mushy.
Dukkah-Crusted Chicken Shawarma Salad With Tahini Ranch
Ingredients
- 2 (6-inch/15cm) whole-wheat pita bread pockets
- 1/4 cup hazelnuts, very finely chopped
- 2 teaspoons ground coriander
- 1 1/2 teaspoons sesame seeds
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 8 ounces (227g) boneless skinless chicken breast tenders
- 2 teaspoons olive oil
- 4 cups mixed baby greens
- 1 pound (454g) ripe tomatoes, cored and diced
- 1 medium cucumber, seeded and chopped
- 1/4 cup (22g) green onions, thinly sliced
- 1/4 cup (15g) Italian parsley or mint, roughly chopped
For the dressing
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic, finely chopped
- 3/4 teaspoon maple syrup
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil
Directions
Preheat oven to 350ºF (177ºC). Tear the pita into bite-sized pieces and arrange on a baking sheet in an even layer. Lightly coat with cooking spray and bake until golden brown and crisp, about 15 minutes. Set aside.
Make the dukkah: In a dry sauté pan, toast the hazelnuts, coriander, sesame seeds and cumin over medium heat, stirring constantly, until fragrant, 2 minutes. Pour into a small bowl immediately to avoid the mixture from over-toasting. Stir in the salt and pepper.
Pre-heat a grill pan or non-stick sauté pan over medium heat. Rub the dukkah all over the chicken and drizzle with 2 teaspoons of the oil. Grill the chicken until cooked through, 3–4 minutes per side, depending on the thickness of the tenders. Reduce the heat if the coating becomes too dark. Transfer tenders to a cutting board and set aside.
In a small bowl, whisk together tahini, lemon juice, garlic, maple syrup and black pepper. Whisk in the olive oil. Add 1–2 tablespoons of water to achieve a pourable consistency, the amount will vary depending on the thickness of the tahini.
In a large serving bowl, toss the toasted pita bread, greens, tomatoes, cucumbers, green onions and parsley. Slice the chicken thinly against the grain. Arrange the chicken on top.
Drizzle the dressing over the salad and serve.
Serves: 4 | Serving Size: 2 cups salad plus 4 ounces chicken (400g)
Nutrition (per serving): Calories: 329; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Cholesterol: 41mg; Sodium: 352mg; Carbohydrate: 31g; Dietary Fiber: 6g; Sugar: 6g; Protein: 21g
