I am super excited to share with you today one of my favourite recipes that I have been enjoying A LOT lately. This Creamy Tahini Salad with Smoked Paprika Chicken is definitely going to leave you feeling full and satisfied! Let’s breakdown the dish and its nutrients:
The vibrant vegetables that are the base of the dish provide so many micronutrients, antioxidants and fibre✔️
The smoked paprika chicken provides a great source of protein✔️
Half an avocado provides loads of healthy fats and extra creaminess!✔️
The sprinkle of black sesame seeds are a small power house of many minerals✔️
Needless to say, this is a healthy meal idea! Perfect for lunch or dinner! Also goes great with quinoa or rice if you’re extra hungry!
It can easily be transported to work or school (just keep the dressing in a separate container). Also, you can easily meal prep the chicken and keep it in the fridge and then when you are ready to eat, throw everything together. It will honestly take you less than 10 minutes if the chicken is already meal prepped!
The Dressing Ingredients
I have tried so many tahini dressing recipes. I love the taste of tahini (which is just ground up sesame seeds made into a paste) but it can be a bit bitter for my taste. So finding the right ingredients and ratio to create a creamy dressing that is not bitter was my mission! After a good year of trying different recipes, I finally found the perfect combo of ingredients that makes a creamy delicious tahini dressing!
Tahini – 2 tbsp
Apple Cider Vinegar – 1 tbsp
Lime Juice – 1 tbsp
Pinch of salt & Pepper
For me, I don’t need a ton of dressing on my salads, but just enough that everything is coated. So the ratio above makes about 2 servings for me.
Everything mixed together:
As you can see from the photo above the dressing is thick and creamy! Not liquid like most dressings.
The Recipe
PrintCreamy Tahini Salad with Smoked Paprika Chicken
- Total Time: 35 mins
- Yield: 2 1x
Description
Healthy & Filling Creamy Tahini Salad with Smoked Paprika Chicken!
Ingredients
- 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
Do you have a favourite homemade salad dressing? Let me know in the comments!
Thanks for reading!
Brittney
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