Description
Healthy & Filling Creamy Tahini Salad with Smoked Paprika Chicken!
Ingredients
Scale
- Chicken
- 2 chicken breasts
- 1 tbsp olive oil
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- Pinch of salt
- Salad Ingredients
- 5 cups greens (I mixed romaine, arugula and spinach)
- 1/2 cup cucumbers, sliced and then chopped into fourths
- 1/2 cup cherry tomatoes, sliced
- 1/4 cup shredded carrots
- Salad Dressing
- 2 tbsp tahini
- 1 tbsp apple cider vinegar
- 2 tbsp lime
- Pinch of salt and pepper
- Salad Ingredients
- Toppings
- 1/2 avocado for each serving
- 1 tsp black sesame seeds
Instructions
- Chicken
- Preheat oven to 375 degrees F.
- Coat chicken breast with olive oil, then sprinkle with smoked paprika, garlic powder and salt on both sides.
- Place on baking sheet lined with parchment paper and place in oven for 15 minutes.
- After 15 minutes, turn over chicken and bake for another 15 minutes.
- After chicken has been cooking for 30 minutes, check to make sure it is fully cooked (no pink). If it’s not add back into oven until fully cooked. When ready, remove chicken from oven and let cool for 5 minutes.
- Salad Dressing
- While the chicken is cooking, add all salad ingredients to a small bowl and whisk ingredients together. Dressing should be thick and have a creamy texture. Set aside.
- Putting it all together
- In a large bowl, add greens, cucumber, tomatoes and carrots. Then add dressing and toss together. Separate salad into 2 bowls (recipe makes 2 servings)
- Slice chicken breast and top onto each salad bowl.
- Top with avocado and sprinkle with sesame seeds.
- Enjoy!
- Prep Time: 5 mins
- Cook Time: 30 mins