Middle Eastern Chicken Breast Salad

By The Canadian Living Test Kitchen

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Middle Eastern Chicken Breast SaladThis summery grilled Middle Eastern–inspired salad gets delicious nuttiness from the tahini and pistachios.1 user reviews.

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Middle Eastern Chicken Breast Salad
Photography by Matthew Kimura

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	225225 cal
pro	24 g24g pro
total fat	12 g12g total fat
sat. fat	2 g2g sat. fat
carb	7 g7g carb
fibre	3 g3g fibre
chol	54 mg54mg chol
sodium	270 mg270mg sodium
% RDI:	-
calcium	1010 calcium
iron	1414 iron
vit A	1313 vit A
vit C	3030 vit C
folate	1919 folate

This summery grilled Middle Eastern–inspired salad gets delicious nuttiness from the tahini and pistachios.

Ingredients

1/4 cup (50 mL) chopped fresh dill

2 tbsp (25 mL) extra-virgin olive oil

1 shallot (or half small onion), minced

1 tbsp (15 mL) grated lemon rind

1/4 tsp (1 mL) each salt and pepper

4 boneless skinless chicken breasts

Dressing:

1/4 cup (50 mL) Balkan-style plain yogurt

1/4 cup (50 mL) tahini

3 tbsp (50 mL) lemon juice

2 tbsp (25 mL) warm water

1/2 tsp (2 mL) ground cumin

1/4 tsp (1 mL) each salt and pepper

Salad:

2 Belgian endives, chopped

1 bunch watercress (tough stems removed), coarsely chopped

Half head radicchio, chopped

1 each celery stalk and green onion, thinly sliced

1 cup (250 mL) halved grape or cherry tomatoes

1/4 cup (50 mL) hulled pistachios or slivered almonds

2 tbsp (25 mL) chopped fresh mint or parsley

Preparation

In glass baking dish, stir together dill, oil, shallot, lemon rind, salt and pepper. Add chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 12 hours.)

Dressing:
In bowl, whisk together yogurt, tahini, lemon juice, water, cumin, salt and pepper until smooth. (Make-ahead: Cover and refrigerate for up to 2 days.)

Discarding marinade, place chicken on greased grill over medium-high heat. Close lid and grill, turning once, for 10 minutes or until no longer pink inside. Transfer to cutting board and tent with foil; let stand for 5 minutes. Thinly slice chicken crosswise.

Salad:
Meanwhile, in large bowl, toss together endives, watercress, radicchio, celery, green onion, tomatoes, half of the pistachios and the mint; toss with all but 2 tbsp (25 mL) of the dressing.

Divide salad among plates; top with chicken. Drizzle with remaining dressing. Sprinkle with remaining pistachios.

Additional information : Originally titled "Dilled Chicken Salad with Tahini Dressing" and the cover recipe for our July 2007 issue.

Source : Canadian Living Magazine, July, 2007