For this Middle Eastern-inspired salad, the chicken is coated in a delicious spice mix then roasted, and is accompanied by a creamy tahini dressing. This is an awesome weeknight dinner, so quick and easy but packed with tasty, nutritious ingredients. You might have noticed I do love a salad that doubles as a meal. This pale-friendly salad is a great low carb meal that will leave you feeling satisfied.
Middle Eastern Chicken Salad
For the Middle Eastern-spiced Chicken:
1kg free range chicken thighs
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon garlic granules
Chilli or cayenne pepper to taste
Salt & Pepper to taste
Zest of 1 lemon
*If you feel creative, choose your favourite salad ingredients instead. It’s a salad – not a baking formula!
Creamy Tahini Dressing:
3 tablespoons lemon juice (about 1 lemon)
2 tablespoons water
2 tablespoons tahini (tip: use less if your lemon was small)
1 small clove garlic, minced
salt & pepper to taste
- Preheat oven to 220C
- Mix cumin through to lemon zest in a bowl and coat chicken evenly. Optional: allow to marinate for at least 1 hour.
- Line a baking tray with baking paper and spread out chicken evenly. Bake for 15-20 minutes.
- Whisk lemon juice, water, tahini, garlic, salt & pepper in a small bowl until smooth.
- Assemble the salad.
- Slice chicken and add to salad
- Drizzle dressing over the top. Of course, you can probably make yours look way prettier than mine!
Tips: I added sauerkraut and thinly sliced preserved lemon to mine to amp up the nutrition. You can get creative with whatever salad ingredients you have on hand or whatever your body’s craving. After all, recipes are just guidelines!