Grilled Chicken and Kale Salad with Creamy Tahini Dressing
4 servings
20 minutes
Grilled chicken and cabbage salad with tahini creamy dressing is a harmony of flavors and textures, combining tender meat, crunchy cabbage, and aromatic greens. Tahini adds a nutty creaminess to the dish, while lemon juice and garlic provide a refreshing zest. This dish draws inspiration from Mediterranean cuisine, where simple yet rich ingredients are used. With the juicy combination of fresh vegetables and the richness of sesame, it is perfect as a standalone dish or as an accompaniment to a hot dinner. The chicken, infused with spices and slightly browned on the grill, makes the salad hearty and expressive. A magnificent dish for those who appreciate the balance of taste and textures!
1
Mix grilled chicken with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1 teaspoon of minced garlic in a large bowl. Season with salt and pepper. Add finely chopped cabbage and thinly sliced red onion. Toss together. Set aside.
- Chicken breast: 2 pieces
- Olive oil: 5 tablespoon
- Lemon juice: 3 tablespoons
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
- Red cabbage: 0.5 piece
- Red onion: 1 head
2
In a small bowl, mix tahini, the remaining 2 tbsp of lemon juice, and the remaining 3 tsp of minced garlic. While stirring constantly, pour in 3 tbsp of olive oil. Then add 1/2 cup of water and mix. The sauce should be like pancake batter. Season to taste with salt and pepper.
- Tahini: 0.3 glass
- Lemon juice: 3 tablespoons
- Garlic: 4 cloves
- Olive oil: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Add chopped mint, parsley, and cilantro to the bowl with minced chicken and cabbage, then half of the sesame seeds and dressing. Mix well, season with salt, pepper, and lemon juice to taste. Transfer to a dish or bowl and sprinkle with remaining sesame seeds before serving. The salad can be stored in a closed container in the refrigerator for up to 3 days.
- Mint: 40 g
- Chopped parsley: 40 g
- Chopped cilantro (coriander): 40 g
- Roasted sesame: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 3 tablespoons
- Roasted sesame: 1 tablespoon