Mediterranean Chicken Salad with Lemon Tahini Dressing

Active Time: 45 minutes • Total Time: 45 minutes


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  • For the salad:
  • 4 cups Earthbound Farm Spring Mix
  • 1/2 medium red onion, sliced thinly
  • 2 tablespoons apple cider vinegar
  • 1 medium sweet potato, cut into 1/4-inch cubes
  • 1 tablespoon avocado oil
  • 2 Persian cucumbers, sliced
  • 1 cup cherry tomatoes, halved
  • Sprinkle of feta
  • A couple sprigs of fresh dill, roughly chopped
  • 3 tablespoons of your favorite hummus
  • For the chicken:
  • 2 organic chicken breasts
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon avocado oil
  • For the dressing:
  • 1 tablespoon tahini
  • Juice from 1/2 lemon
  • 1 tablespoon olive oil
  • 2 tablespoon water
  • 1 garlic clove, chopped
  • Salt & pepper to taste

This satisfying #SaladSunday salad by Weeknight Bite has something for everyone — familiar flavors and a little extra flair. Nothing tricky here, just a bounty of tasty flavors, all combined for what could be your new favorite family salad. Add some nice crusty bread to make it a substantial meal.

Preheat the oven to 425°F. Spread the sweet potatoes on the baking sheet, toss w/ avocado oil, season w/ salt & pepper. Roast for 25 or so minutes or until tender. Let cool slightly before adding to salad.

While the sweet potatoes cook, toss the sliced onion in a bowl with apple cider vinegar, salt & pepper, & set aside.

Tip for the chicken: Cover the breasts in parchment or plastic wrap & then pound them so they’re an even thickness & will cook more evenly. Season them with paprika, salt, & pepper on both sides. Warm one tablespoon avocado oil in a medium skillet. Add the chicken breasts. Sear for two minutes on each side, then cover and cook until cooked through, about 10-12 minutes depending on the thickness of your chicken. If using a meat thermometer, it’s finished once it reaches 165°F. When finished, let cool slightly and cut into slices.

Mediterranean Chicken Salad with Lemon Tahini Dressing Image

While the sweet potatoes & chicken cook, mix together the dressing ingredients & assemble the salad. Place a big bed of spring mix in your salad bowl, then add the rest of the salad ingredients. Remove the onions from the vinegar & add on top of the salad, as well as the chicken and sweet potatoes once they’re finished.

Sprinkle the feta, add hummus, & garnish w/ fresh dill. Drizzle w/ the dressing & toss. Enjoy!

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