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Greek Inspired Chicken Salad with Tahini Vinaigrette and Homemade Croutons

Servings: 4

Ingredients

  • 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

Instructions

  • 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.