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RECIPE
29 INGREDIENTS9 STEPS45MIN

Middle Eastern Chicken Salad & Dill Pickle Tahini

4.5
4 Ratings
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Jenessa Gerber
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
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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

45MIN

Total Time
Jenessa Gerber
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Chicken Shawarma
1/4 cup
1 Tbsp
1 Tbsp
Ground Cumin
1 Tbsp
Ground Coriander
1 tsp
1 tsp
Cayenne Pepper
1 tsp
1/4 tsp
Ground Nutmeg
1/4 tsp
Ground Cinnamon
Quick Tabbouleh Salad
1/4 tsp
Ground Allspice
1 cup
Fresh Parsley , finely chopped
1
Tomato , diced
1 Tbsp
Red Onions , finely chopped
1 tsp
to taste
Salt and Pepper
Dill Pickle Tahini Dressing
1 cup
Canned Cannellini White Kidney Beans
1
Dill Pickle , chopped
2 Tbsp
Tahini
2 Tbsp
1 tsp
Ground Cumin
1 tsp
Ground Coriander
1 Tbsp
Pickle Juice
to taste
Other Salad Accoutrements
to taste
Salad Greens
to taste
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Nutrition Per Serving
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CALORIES
517
FAT
31.8 g
PROTEIN
32.4 g
CARBS
29.4 g

Directions

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Step 1
Measure your spices: Ground Cumin (1 tablespoon), Ground Coriander (1 tablespoon), Paprika (1 teaspoon), Cayenne Pepper (1 teaspoon), Salt (1 teaspoon), Ground Black Pepper (1 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Cinnamon (1/4 teaspoon) and Ground Allspice (1/4 teaspoon).
Step 2
In a medium-sized bowl, mix together the Greek Yogurt (1/4 cup) , Lemon Juice (1 tablespoon) and Allspice (1/4 teaspoon) to make a marinade.
Step 3
Dice the Boneless, Skinless Chicken Breast (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), Lemon Juice (1 teaspoon), Dill Pickle (1), Pickle Juice (1 tablespoon), Greek Yogurt (2 tablespoon), Tahini (2 tablespoon), Olive Oil (2 tablespoon), Ground Cumin (1 teaspoon), and Ground Coriander (1 teaspoon).
Step 5
Season the dressing with Salt and 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 tablespoon), and Fresh Parsley (1 cup) in a bowl and simply toss them together. Season with Salt and Pepper (to taste).
Step 7
Heat a pan over high heat with Olive Oil (1 teaspoon). 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 Lemon Juice (to taste).
Step 9
Toss together your Salad Greens (to taste), some tabbouleh, Baby Bell Pepper (to taste) and any other vegetables you want. Add the dressing and warm chicken and serve.

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Nutrition Per Serving
Calories
517
% Daily Value*
Fat
31.8 g
41%
Saturated Fat
5.5 g
28%
Trans Fat
0.0 g
--
Cholesterol
55.7 mg
19%
Carbohydrates
29.4 g
11%
Fiber
8.2 g
29%
Sugars
4.2 g
--
Protein
32.4 g
65%
Sodium
2057.2 mg
89%
Vitamin D
--
--
Calcium
206.8 mg
16%
Iron
4.7 mg
26%
Potassium
496.0 mg
11%
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