Ingredients
- 1 clove garlic crushed
- 1/4 cup tahini
- Juice and zest of 1/2 lemon
- 1 Tsp. apple cider vinegar
- 1 tsp. low-sodium wheat-free tamari
- 1-3 Tsp. water
- 2 cooked boneless, skinless, chicken breasts, diced or shredded
- 1 1/2 cups raw or blanced green veggies (1-inch green beans, mini brococoli florets, chopped sugar snap peas, diced bell pepper, etc.)
- 1 cup grape tomatoes
- 1/4 cup sliced almonds
- 1/4 cup pitted black olives
- 8-12 large lettuce leaves
Instructions
Combine tahini, lemon juice and zest, cider vinegar, tamari and 2 tablespoons of the water in a food processor and process until smooth, scraping down the sides, as necessary. If dressing is too thick or sticky, add more water a tablespoon at a time.Transfer dressing to a medium bowl, add chicken, green veggies, tomatoes, almonds, and olives and toss gently to coat well. Serve over lettuce leaves.
- Gluten free
- Diary Free
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