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7Oct, 23
Clean Food Love
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Greek Inspired Chicken Salad with Tahini Vinaigrette and Homemade Croutons

It may seem like a regular salad, but this beauty is anything BUT regular!

Perfectly marinated chicken pieces (plan ahead a few hours because you don’t want to miss this step!).

Our chicken pieces take a bath in the most incredibly flavorful marinade that you’ll want to make over and over!

Delicious homemade croutons to add that satisfying crunch while using your favorite bread and healthy oil.

Most commercial packaged croutons are made with cheap inflammatory oils.

Our recipe for Tahini Vinaigrette is creamy, perfectly tangy, and so good you’re going to want to keep this dressing in your “favorites” pile.

Lots of fresh veggies go into this salad too!

Be sure to add anything additional you love like red onion, yellow pepperoncini, olives, or green bell peppers.

🇬🇷Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.

🐐Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich.

Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.

➡️ Rachel’s tip:

Make SURE that you actually love the taste of the olive oil that you use for your dressings such as this, because your salad will come out tasting very much like the oil you use.

Makes 4 servings


  • 1 1/2 lbs boneless skinless chicken breasts or thighs, cut into bite size pieces

  • 4 Tbsps avocado oil or olive oil, divided

  • 1 Tbsp balsamic vinegar

  • 2 tsps smoked paprika

  • 1 Tbsp chopped fresh oregano

  • 1 small fresh shallot, diced

  • 2 cloves fresh garlic, minced

  • zest and juice of 1 fresh lemon

  • 1/2 tsp red pepper flakes

  • sea salt and freshly ground black pepper to taste

  • 2 slices chopped Ezekiel, Rye, or Sourdough bread

For the Salad:

  • 6 heaping cups shredded Romaine lettuce

  • 1 (14 ounce) can chickpeas, drained and rinsed well

  • 1 cup cherry tomatoes, halved

  • 2 cucumbers, chopped

  • 1/3 cup crumbled feta

For the Tahini Vinaigrette

  • 2 Tbsps extra virgin olive oil

  • 2 juice of 2 fresh lemons (about 1/3 cup lemon juice)

  • 2 Tbsps red wine or balsamic vinegar

  • 2 Tbsps tahini

  • 1 Tbsp dijon mustard

  • 1 Tbsp raw honey

  • sea salt and black pepper to taste


In a large bowl, combine your chicken pieces, 2 tablespoons oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, sea salt and freshly ground black pepper to taste.
Cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Meanwhile, make your croutons.
Heat the remaining 2 Tbsps oil in a large skillet over medium heat.

When the oil shimmers, add your bread pieces and a tiny pinch of red pepper flakes. Cook, stirring occasionally until toasted on all sides, about 5 minutes.

Remove from the heat and season lightly with sea salt. Slide your croutons onto a plate.

Make your salad. Combine all salad ingredients in a large salad bowl, gently tossing to combine.

To make your vinaigrette.
Combine all dressing ingredients in a bowl and whisk until very smooth.

Taste and adjust the sea salt and pepper if desired.

Thin your vinaigrette as needed with 2-3 tablespoons of water.

Once chicken is finished marinating, Heat the same skillet used for the croutons over medium high heat.
Add the chicken in a single layer and cook, stirring occasionally, until the chicken is nicely golden and cooked through, about 7-10 minutes.

In your salad bowl, add the cooked chicken, croutons, and drizzle with the vinaigrette as desired.

Gently toss to combine. Once your salad has been tossed, serve immediately.

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