Tahini Chicken Salad

 tahini chicken salad  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
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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