Grilled Chicken Salad with Tahini

Chopped salad with tahini is probably the most popular salad in Israel. The pieces should be small; that’s the way we like it here. This salad is without exception, being served in every coffee shop in Tel Aviv. Here is a version with chicken breast, which makes it more rich. A perfect and healthy lunch or dinner. If you never tried tahini before you are in for a treat.    

Salad   

4 thin slices of chicken breast

Oil

Salt 

White pepper

4 medium sized cucumbers, chopped      
5 big tomatoes, chopped  
1 big red onion, finely chopped 
A handful parsley, finely chopped 
1 tbs sesame seeds 
1 tbs sunflower seeds 
1 tbs pumpkin seeds 
Olive oil   

Dressing    
1 cup raw tahini 
1 cup water 
Juice from one lemon 
Salt    

Topping: finely sliced red cabbage    

1. Place the chopped cucumber, tomatoes and red onion in a big bowl and mix.   

2. Mix raw tahini and lemon juice in a bowl until combined. Add water until desired thickness. We don’t like our tahini dressing too thick but be careful not to make it to thin. Add water a little at a time. Season with salt.     

3. Season the chicken with salt and white pepper. Put oil in a pan and fry the chicken until it’s well done and has received a nice golden color. Slice the chicken.   

4. Place the chopped mixed vegetables on a serving plate, sprinkle over some olive oil and the seeds, and add the chicken.    

5. Decorate with some finely sliced red cabbage and serve immediately with tahini dressing. 
 
Enjoy!