Servings: 4 Large Servings
Crispy Mediterranean Chicken Salad
Baked Mediterranean chicken with a creamy tahini dressing
Ingredients
Mediterranean Chicken:
- 2 lbs boneless skinless chicken thighs
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 Tbsp lemon zest
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 1 tsp sea salt
Lemon Herb Tahini Dressing:
- 1/2 cup tahini well stirred
- 1/2 cup water
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1/2 cup fresh basil
- 1/2 cup fresh parsley
- 1/2 cup fresh mint
- 2 cloves garlic minced
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
For the Salad:
- 5 ounces baby arugula or greens of choice
- 2 avocados sliced
- 1/2 medium cucumber peeled and thinly sliced
- 2 cups cherry tomatoes
Instructions
Make the Mediterranean Chicken:
- In a large bowl, combine all ingredients for the chicken. Use your hands to toss everything around until chicken is well coated in marinade. Cover with plastic wrap and refrigerate at least 20 minutes (up to 1 hour).
- When you're ready to bake the chicken, preheat the oven to 400 degrees F.
- Transfer chicken (including marinade) to a foil-lined baking sheet or a casserole dish. Bake 30 to 35 minutes, until chicken is cooked through. Increase oven heat to 425 degrees F and bake an additional 8 to 10 minutes, until skin is golden-brown and crispy.
- Remove chicken from the oven and allow it to sit 10 minutes before slicing and serving on top of salad with tahini dressing.
Make the Herb Tahini Dressing:
- Add all ingredients for the dressing to a small blender and blend until smooth. Taste sauce for flavor and add lemon juice or sea salt to desired taste.
Make the Salad:
- Add the ingredients for the salad to a large serving bowl (or divide between smaller bowls). Drizzle in desired amount of dressing and toss until everything is well-combined.
- Serve salad with sliced baked Mediterranean chicken on top.
Nutrition
Serving: 1of 4, Calories: 602kcal, Carbohydrates: 7g, Protein: 41g, Fat: 50g, Fiber: 2g