Name: Green Tahini Chicken Salad
Total time: 40 min
Yield: 4
Cuisine: Middle-Eastern Inspired
Ingredients: Bunch of Parsley; Bunch of Mint; 150g Tahini; 20ml Olive Oil; 1 Lemon; 150ml Water; 1 Tbsp Za’atar; 600g Chicken Thigh Fillets; 2 Baby Gem Lettuces; 2 Courgettes; 50g Crispy Shallots; Salt; Olive Oil

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A super fresh and simple midweek dinner. This nutty sauce acts as both a dressing AND a marinade for the chicken. Delightful.

Green Tahini Chicken Salad

Add your parsley, mint, tahini, the juice of your lemon, olive oil and the water to a blender with a pinch of salt. Blitz to a really smooth sauce.

Pour 1/3 of this mixture into a bowl along with your za’atar and a good pinch of salt. Add your chicken and mix to combine. Leave to marinade.

Very finely slice your courgettes using a mandoline, if you’ve got one, or a sharp knife.

Cut the ends off your baby gem and separate the leaves. Give them a wash to remove any dirt.

Heat a griddle pan over a medium-high heat. Once hot, add your chicken and fry for about 5 mins on each side until it is totally cooked through. Remove from the pan to rest for 10 mins.

Once your chicken has cooled enough to handle, slice it into pieces.

Add your lettuce to a bowl along with your sliced courgettes and chicken. Pour over your remaining dressing, then toss to combine.

Top with your crispy shallots, then serve.

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Easy

£8-12

Middle-Eastern Inspired

Green Tahini
Chicken
Salad

849 A5206

Lunch

Dinner

Sides

Add your parsley, mint, tahini, the juice of your lemon, olive oil and the water to a blender with a pinch of salt. Blitz to a really smooth sauce.

Pour 1/3 of this mixture into a bowl along with your za’atar and a good pinch of salt. Add your chicken and mix to combine. Leave to marinade.

Very finely slice your courgettes using a mandoline, if you’ve got one, or a sharp knife.

Cut the ends off your baby gem and separate the leaves. Give them a wash to remove any dirt.

Heat a griddle pan over a medium-high heat. Once hot, add your chicken and fry for about 5 mins on each side until it is totally cooked through. Remove from the pan to rest for 10 mins.

Once your chicken has cooled enough to handle, slice it into pieces.

Add your lettuce to a bowl along with your sliced courgettes and chicken. Pour over your remaining dressing, then toss to combine.

Top with your crispy shallots, then serve.

Healthy

Meal-Prep

Speedy

Summer

Spring

Back to Uni

Picnic

Barbecue

Parsley

Gram

Mint

Tahini

Olive Oil

Millilitre

Lemon

Water

Za’atar

Tablespoon

Skinless Chicken Thigh

Chicken

Baby Gem Lettuce

Courgette

Crispy Shallot

Salt

Salads

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