FoodWage
Dukkah-Crusted Chicken Shawarma Salad With Tahini Ranch
This easy summer salad has a dose of healthy fats, high-fiber carbohydrates, refreshing vegetables and lean protein. It features chicken breast tenders breaded with dukkah that’s a snap to prepare. Toasted whole-grain pita stands in for croutons here; be sure to add them to the salad just before serving or they become mushy.
Ingredients for servings
-
2 whole-wheat pita bread pockets 6-inch/15cm
-
0.25 cup hazelnuts very finely chopped
-
2 teaspoons ground coriander
-
1.5 teaspoons sesame seeds
-
1 teaspoon ground cumin
-
0.25 teaspoon ground black pepper
-
0.25 teaspoon salt
-
8 ounces boneless skinless chicken breast tenders
-
2 teaspoons olive oil
-
4 cups mixed baby greens
-
1 pound ripe tomatoes cored and diced
-
1 medium cucumber seeded and chopped
-
0.25 cup green onions thinly sliced
-
0.25 cup Italian parsley or mint roughly chopped
-
2 tablespoons tahini
-
1 tablespoon lemon juice
-
0.5 teaspoon garlic finely chopped
-
0.75 teaspoon maple syrup
-
0.25 teaspoon black pepper
-
2 teaspoons olive oil
salad
dressing
Directions
Preheat oven to 350ºF (177ºC). Tear the pita into bite-sized pieces and arrange on a baking sheet in an even layer. Lightly coat with cooking spray and bake until golden brown and crisp, about 15 minutes. Set aside
In a dry sauté pan, toast the hazelnuts, coriander, sesame seeds and cumin over medium heat, stirring constantly, until fragrant, 2 minutes. Pour into a small bowl immediately to avoid the mixture from over-toasting. Stir in the salt and pepper.
Pre-heat a grill pan or non-stick sauté pan over medium heat. Rub the dukkah all over the chicken and drizzle with 2 teaspoons of the oil. Grill the chicken until cooked through, 3–4 minutes per side, depending on the thickness of the tenders. Reduce the heat if the coating becomes too dark. Transfer tenders to a cutting board and set aside.