Tahini Chicken Salad Recipes

Steps:

• Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
• Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
• Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.

Steps:

• Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side.
• Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot.
• Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.
• Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.

Steps:

• Combine avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes in a small bowl and whisk to combine.
• Place chicken thighs into a gallon-sized resealable bag and pour the marinade over. Rub the marinade into the chicken with clean hands, then press the air out of the bag, seal, and place in the refrigerator. Marinate for at least 3 hours, or up to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken.
• Roast in the preheated oven until no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool slightly, then slice into 1/2-inch strips.
• Place tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper for dressing into a blender. Blend until emulsified, adding additional water as needed to reach desired consistency.
• Chop romaine and butter lettuces. Place in a large bowl and toss to combine with parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with chicken and drizzle with dressing to taste. Serve immediately.

Steps:

• Heat the oven to 425 degrees with a rack in the lower third of the oven. On a sheet pan, combine the chicken, ginger and 2 tablespoons of the chopped dill. Sprinkle about 1 tablespoon lime zest over the mixture, then toss with your hands to combine. Add the root vegetables, olive oil, 2 teaspoons salt and a few generous grinds of pepper. Toss to coat, then arrange in an even layer.
• Roast until the vegetables are soft and caramelized and the chicken is cooked through, 30 to 35 minutes. (Check the mixture halfway through cooking; if some vegetables are browning too quickly, give them a stir.) If you want the chicken more browned, run the pan under the broiler for a few minutes.
• Drizzle the tahini over the sheet pan and let sit, 2 to 3 minutes. Sprinkle with the remaining dill, as well as the red-pepper flakes and sesame seeds as desired. Cut one of the limes into wedges for squeezing over. (Refrigerate the other for another use.)