Name: Tahini Lemon Chicken Salad with Broccoli and Beets
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Ingredients: 400 g chicken breast, cooked and shredded; 200 g baby spinach; 150 g broccoli florets; 150 g cooked beets, sliced; 60 g tahini; 40 ml freshly squeezed lemon juice; 2 tbsp olive oil; 1 tsp honey or maple syrup; Salt and pepper; 30 g fresh cilantro, chopped; Avocado slices (optional); Toasted walnuts or pumpkin seeds (optional)

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Tahini Lemon Chicken Salad with Broccoli and Beets

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Indulge in a vibrant and refreshing salad that brings together tender chicken, crisp broccoli, and earthy beets, all nestled on a bed of baby spinach. Tossed with a zesty tahini lemon dressing, this dish is not just a feast for the eyes, but a healthy delight for your palate. Feel free to play around with the ingredients; add in some avocado or nuts for an added crunch, or substitute the chicken with grilled tofu for a vegetarian option!

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Prep Time 20

Cook Time 25

Total Time 50

Servings: 4

Course: From the Episodes

Cuisine: Global Healthy

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g chicken breast, cooked and shredded
200 g baby spinach
150 g broccoli florets
150 g cooked beets, sliced
60 g tahini
40 ml freshly squeezed lemon juice
2 tbsp olive oil
1 tsp honey or maple syrup
Salt and pepper
30 g fresh cilantro, chopped
Avocado slices optional
Toasted walnuts or pumpkin seeds optional

Equipment

Large mixing bowl
Pot (for blanching broccoli)
Chef's knife
Cutting board
Electric mixer or whisk

Method

Begin by cooking the chicken breast if not already done. Season with salt and pepper, and grill or bake until fully cooked (approximately 20-25 minutes at 180°C / 350°F). Allow to cool, then shred into pieces.
While the chicken cooks, bring a pot of water to a boil. Add broccoli florets and cook for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to halt the cooking process.
In a large mixing bowl, combine baby spinach, cooked broccoli, and sliced beets. Toss gently to mix.
In a separate bowl, whisk together tahini, lemon juice, olive oil, honey or maple syrup (if using), and a pinch of salt and pepper until smooth.
Add the shredded chicken to the salad bowl and drizzle the tahini dressing on top. Toss gently to ensure everything is well coated.
Finally, garnish with chopped cilantro and serve with extra tahini on the side.

Nutrition

Calories: 350kcalCarbohydrates: 16gProtein: 30gFat: 20gSodium: 450mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 2300IUVitamin C: 50mgCalcium: 120mgIron: 2.5mg

Notes

For a twist on this recipe, try swapping out the chicken for grilled shrimp or roasted chickpeas for a vegetarian option.
You can store leftovers in an airtight container in the refrigerator for up to two days.
If you're looking to make this salad in advance, prepare the dressing separately and toss it in just before serving to keep everything fresh and vibrant.
Enjoy getting creative with your ingredients!

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Tahini Lemon Chicken Salad with Broccoli and Beets