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Mediterranean Chicken Salad


Chicken: 1.5 lbs. Chicken Breast, cut into 1” chunks Juice from 1 Large Lemon ¼ cup Parsley 5 cloves Garlic, grated 1 tsp. Cumin 1 tsp. Paprika ½ tsp. Coriander ½ tsp. Salt ¼ tsp. Black Pepper ¼ cup California Olive Ranch Extra Virgin Olive Oil Lemon Tahini Dressing: ⅓ cup Tahini Paste Juice from 1 Large Lemon 3 Tbsp. Water 2-3 Tbsp. California Olive Ranch Extra Virgin Olive Oil 1 clove Garlic, grated Salt and Pepper Salad: 1 large head Butter Lettuce 1 Tomato, sliced 1 large Watermelon Radish, sliced 1 Cucumber, halved and sliced ½ Red Onion, Sliced Parsley


Preheat your grill to 375 degrees Fahrenheit. Prepare the chicken marinade by whisking together the lemon juice, grated garlic, chopped parsley, cumin, paprika, coriander, salt, pepper and extra virgin olive oil. Toss the chicken cubes in the chicken and marinate in the refrigerator for 30 minutes. Thread your chicken on skewers. Aim for about 5 chunks of chicken per skewer. Place your chicken skewers on the grill for at least 5 minutes on each side, or until they reach an internal temperature of at least 165 degrees Fahrenheit. If you don’t have access to a grill, you can grill these on the stovetop in a grill pan, or roast in a 400 degree oven for about 20 minutes, flipping the chicken halfway through. Let the chicken rest while you prepare the rest of the meal. To prepare the sauce, whisk together the lemon juice and tahini paste. Add the water and whisk until you have a slightly runny sauce. Mix in the grated garlic and pour in the extra virgin olive oil. Add a pinch of salt and pepper and whisk until well combined. Assemble your salads with your favorite fixings. We love tender butter lettuce leaves, sliced tomatoes, radishes, cucumbers and onions. Place your grilled chicken on top and drizzle with the lemon tahini sauce. Garnish with parsley and enjoy!

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