Rainbow Chicken Salad with Tahini Dressing
PALEO, WHOLE 30, GLUTEN-FREE, MEDITERRANEAN DIET
Servings: 6
Calories: 383kcal
Equipment
- 1 Blender or Food Processor
Ingredients
- 8 oz Chicken Breast
- 4 cups Kale Leaves finely sliced
- 2 tbsp Extra Virgin Olive Oil divided
- 1/2 Lemon juiced
- 1 Cucumber diced
- 1 Carrot grated
- 1 cup Cherry Tomatoes halved
- 1 cup Slivered Almonds
- 1 cup Blueberries
- 1 Avocado peeled and diced
- 3 tbsp Tahini
- 1 Navel Orange juiced
- 1 tbsp Yellow Mustard
- 1 Garlic Clove minced
- 1/4 cup Water
- Sea Salt & Black Pepper to taste
Instructions
- Grill your chicken breasts with your favorite seasoning. Chop and set aside.
- Place kale in a large mixing bowl with half of your extra virgin olive oil and lemon juice. Massage the lemon and oil into the kale leaves.
- Place kale in a salad bowl. Layer your fruit, veggies and chicken onto the top of the kale leaves working your way around the bowl. Cucumber, shredded carrots, tomatoes, almonds, blueberries, avocado and chicken.
- Create the dressing by blending tahini, remaining olive oil, orange juice, yellow mustard, garlic, sea salt, pepper and water together in a blender or food processor. Blend until a creamy consistency forms.
- Drizzle desired amount of dressing over top of salad. Toss well and enjoy!
Notes
- Fat 27g
- Carbs 20g
- Fiber 8g
- Natural Sugar 8g
- Protein 20g
- Cholesterol 39mg
- Sodium 73mg
- Potassium 619mg
- Vitamin A 2769IU
- Vitamin C 40mg
- Calcium 161mg
- Iron 3mg
- Vitamin E 2mg
- Magnesium 49mg
- Zinc 1mg