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Beans & Legumes
Middle Eastern Chicken Salad & Dill Pickle Tahini

31 INGREDIENTS • 9 STEPS • 45MINS

Middle Eastern Chicken Salad & Dill Pickle Tahini

Recipe
4.5
4 ratings
Middle Eastern Chicken & Rice Salad with Tahini Dill Dressing. A key ingredient in many Middle Eastern salads, mint gives this recipe a wonderful freshness. Simply seasoned chicken bumps up the protein content, making this a filling main dish. Using leftover cooked rice speeds up dinner prep
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
Middle Eastern Chicken & Rice Salad with Tahini Dill Dressing. A key ingredient in many Middle Eastern salads, mint gives this recipe a wonderful freshness. Simply seasoned chicken bumps up the protein content, making this a filling main dish. Using leftover cooked rice speeds up dinner prep
45MINS
Total Time
$4.79
Cost Per Serving
Ingredients
Servings
2
us / metric
Chicken Shawarma
Boneless, Skinless Chicken Breast
2
Boneless, Skinless Chicken Breasts
Greek Yogurt
4 Tbsp
Greek Yogurt
Lemon
1/3
Lemon, juiced
1 Tbsp juice per 2 servings
Ground Cumin
1 Tbsp
Ground Cumin
Ground Coriander
1 Tbsp
Ground Coriander
Paprika
1 tsp
Paprika
Cayenne Pepper
1 tsp
Cayenne Pepper
Salt
1 tsp
Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Ground Nutmeg
as needed
Ground Nutmeg
Ground Cinnamon
as needed

Sponsored

Simply Organic Cinnamon, Ground
Quick Tabbouleh Salad
Ground Allspice
as needed
Ground Allspice
Fresh Parsley
1 cup
Fresh Parsley, finely chopped
Tomato
1
Tomato, diced
Red Onion
1 Tbsp
Red Onion, finely chopped
Lemon
1/8
Lemon, juiced
1 tsp juice per 2 servings
Olive Oil
1 tsp
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Dill Pickle Tahini Dressing
Canned Cannellini White Kidney Beans
1 cup
Canned Cannellini White Kidney Beans
Dill Pickle
1
Dill Pickle, chopped
Tahini
2 Tbsp
Tahini
Olive Oil
2 Tbsp
Olive Oil
Ground Cumin
1 tsp
Ground Cumin
Ground Coriander
1 tsp
Ground Coriander
Pickle Juice
1 Tbsp
Pickle Juice
Greek Yogurt
2 Tbsp
Greek Yogurt
Lemon
to taste
Lemons, juiced
Ground Allspice
as needed
Ground Allspice
Other Salad Accoutrements
Salad Greens
to taste
Salad Greens
Baby Bell Pepper
to taste
Baby Bell Peppers, sliced
Nutrition Per Serving
VIEW ALL
Calories
307
Fat
21.7 g
Protein
10.8 g
Carbs
21.4 g
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
Cooking InstructionsHide images
step 1
Measure your spices: Ground Cumin (1 Tbsp), Ground Coriander (1 Tbsp), Paprika (1 tsp), Cayenne Pepper (1 tsp), Salt (1 tsp), Ground Black Pepper (1 tsp), Ground Nutmeg (as needed), Simply Organic Cinnamon, Ground (as needed) and Ground Allspice (as needed).
step 1 Measure your spices: Ground Cumin (1 Tbsp), Ground Coriander (1 Tbsp), Paprika (1 tsp), Cayenne Pepper (1 tsp), Salt (1 tsp), Ground Black Pepper (1 tsp), Ground Nutmeg (as needed), Simply Organic Cinnamon, Ground (as needed) and Ground Allspice (as needed).
step 2
In a medium-sized bowl, mix together the Greek Yogurt (4 Tbsp), the juice from Lemon (1/3) and Ground Allspice (as needed) to make a marinade.
step 2 In a medium-sized bowl, mix together the Greek Yogurt (4 Tbsp), the juice from Lemon (1/3) and Ground Allspice (as needed) to make a marinade.
step 3
Dice the Boneless, Skinless Chicken Breasts (2) into small (1/4-inch) pieces and coat evenly with the yogurt marinade. Cover and refrigerate at least 30 minutes, or overnight if possible.
step 3 Dice the Boneless, Skinless Chicken Breasts (2) into small (1/4-inch) pieces and coat evenly with the yogurt marinade. Cover and refrigerate at least 30 minutes, or overnight if possible.
step 4
In a food processor or blender, blend together the Canned Cannellini White Kidney Beans (1 cup), the juice from Lemon (1/8), Dill Pickle (1), Pickle Juice (1 Tbsp), Greek Yogurt (2 Tbsp), Tahini (2 Tbsp), Olive Oil (2 Tbsp), Ground Cumin (1 tsp), and Ground Coriander (1 tsp).
step 4 In a food processor or blender, blend together the Canned Cannellini White Kidney Beans (1 cup), the juice from Lemon (1/8), Dill Pickle (1), Pickle Juice (1 Tbsp), Greek Yogurt (2 Tbsp), Tahini (2 Tbsp), Olive Oil (2 Tbsp), Ground Cumin (1 tsp), and Ground Coriander (1 tsp).
step 5
Season the dressing with Salt (to taste) and Ground Black Pepper (to taste) and adjust the amount of spices/pickle/tahini to your liking.
step 6
For the Quick Tabbouleh Salad, prepare the ingredients. Place the Tomato (1), Red Onion (1 Tbsp), and Fresh Parsley (1 cup) in a bowl and simply toss them together. Season with Salt (to taste) Ground Black Pepper (to taste).
step 6 For the Quick Tabbouleh Salad, prepare the ingredients. Place the Tomato (1), Red Onion (1 Tbsp), and Fresh Parsley (1 cup) in a bowl and simply toss them together. Season with Salt (to taste) Ground Black Pepper (to taste).
step 7
Heat a pan over high heat with Olive Oil (1 tsp). Cook the chicken on high heat, browning well, for about 10 minutes. You want the chicken crispy on the outside, but not dry.
step 7 Heat a pan over high heat with Olive Oil (1 tsp). Cook the chicken on high heat, browning well, for about 10 minutes. You want the chicken crispy on the outside, but not dry.
step 8
When done, toss in 1 tablespoon of the tahini dressing and a splash of juice from Lemons (to taste).
step 9
Toss together your Salad Greens (to taste), some tabbouleh, Baby Bell Peppers (to taste) and any other vegetables you want. Add the dressing and warm chicken and serve.
step 9 Toss together your Salad Greens (to taste), some tabbouleh, Baby Bell Peppers (to taste) and any other vegetables you want. Add the dressing and warm chicken and serve.
Tags
Beans & Legumes
Gluten-Free
Lunch
Chicken
Healthy
Shellfish-Free
Dinner
Rice
Salad
Vegetables
Middle Eastern
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