Middle Eastern Chicken Breast Salad
Middle Eastern Chicken Breast Salad
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 225 |
| pro | 24 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 3 g |
| chol | 54 mg |
| sodium | 270 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 14 |
| vit A | 13 |
| vit C | 30 |
| folate | 19 |
- Portion size: 6
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
