Anita Schecter Recipes

CRUNCHY MIDDLE EASTERN CHICKEN SALAD RECIPE

Crunchy Middle Eastern Chicken Salad Recipe image

Recipe for a chicken salad with carrots, almonds, za'atar and lemon tahini dressing.

Provided by Anita Schecter

Categories Dinner Lunch

Time 15m

Yield 4

Number Of Ingredients 14

Ingredients

1 whole roasted chicken (store bought is fine)
1 batch Greek yogurt tahini (recipe below)
2 carrots (peeled and julienned or shredded)
1/4 cup almonds (sliced)
2 tablespoons fresh cilantro (chopped)
1/2 teaspoon za'atar seasoning
Salt and pepper to taste
For the Greek Yogurt Tahini:
1 Clove garlic (peeled)
3 tablespoons sesame paste
2 tablespoons lemon juice
1/4 cup plain Greek-style yogurt
3 - 4 tablespoons water
Salt and pepper to taste

Steps:

Make the tahini sauce by combining the garlic, sesame paste, lemon juice, Greek yogurt and water in the bowl of a small food processor. Puree until fully combined and season with salt and pepper.
Remove the skin from the chicken and shred or dice the meat.
Add the chicken to a large bowl along with the shredded carrots and toss with the tahini sauce.
Stir in the sliced almonds, chopped cilantro and za'atar.
Season with additional salt and pepper as desired.
Serve on pita or naan bread with greens such as baby spinach.

Nutrition Facts : Calories 560 kcal, Carbohydrate 27 g, Cholesterol 114 mg, Fiber 5 g, Protein 44 g, SaturatedFat 8 g, Sodium 390 mg, Fat 32 g, ServingSize 4 Servings, UnsaturatedFat 21 g

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