Creamy Tahini Chicken Caesar Salad

Updated: May 4


Adapted Recipe From Rachel Mansfield

Serves Two-Three


The Ingredients

  • 1 large head of kale, washed and stems removed

  • 2 tablespoons of avocado oil (or sub olive oil)

  • Juice of 1 lemon

  • 1/4 cup crushed Simple Mills Rosemary Sea Salt Crackers

  • 4 tbsp hemp seeds, for topping

  • 2 chicken breasts

Dressing

  • 1/2 cup unsweetened tahini

  • Juice of one lemon

  • 2 tablespoons dijon mustard

  • 1 garlic clove

  • 1/4 cup water


The Instructions

  • Start grill.

  • Grill chicken breasts until fully cooked.

  • Place all the dressing ingredients in a blender (or food processor). Blitz until creamy (about 1 minute).

  • Place shredded kale, oil, and lemon in a large bowl. Massage the kale + lemon + oil with hands (this helps cut the bitterness of the kale).

  • Toss the salad with the 2-3 tbsp of dressing (or desired amount). Top with grilled chicken, crushed crackers, and hemp seeds. Dig in!


 

NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.




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