Israeli Grilled Chicken Salad Bowl with Quinoa, Cucumber, Tomatoes and Lemon Tahini Dressing (Paleo-Friendly)

Allergens

None

Ingredients

• 4.
• 4 boneless, skinless chicken breasts 5.
• 1 cup uncooked quinoa 6.
• 1 large cucumber 7.
• 2 large tomatoes 8.
• 1/4 cup fresh parsley 9.
• 1/4 cup fresh mint leaves 10.
• 1 lemon 11.
• 1/4 cup olive oil 12.
• 1/4 cup tahini 13.
• Salt and pepper, to taste
• 4 boneless, skinless chicken breasts
• 1 cup uncooked quinoa
• 1 large cucumber
• 2 large tomatoes
• 1/4 cup fresh parsley
• 1/4 cup fresh mint leaves
• 1 lemon
• 1/4 cup olive oil
• 1/4 cup tahini
• Salt and pepper, to taste

Instructions

1. Season the chicken breasts with salt and pepper, then grill them over medium heat until cooked through. Set aside to rest for a few minutes before slicing.
2. Cook the quinoa according to package instructions.
3. Dice the cucumber and tomatoes, and chop the parsley and mint leaves.
4. In a small bowl, whisk together the juice of one lemon, olive oil, tahini, salt, and pepper until smooth.
5. Assemble the salad bowls by dividing the quinoa among four bowls, followed by the cucumber, tomatoes, grilled chicken, fresh herbs, and a generous drizzle of lemon tahini dressing.

Chef’s Insight

To add extra flavor to the dish, grill the lemon halves along with the chicken and squeeze them over the salad before dressing it.

Notes

To make this dish vegan, substitute the tahini with sunflower seed butter.