Description
A refreshing Mediterranean-American salad with grilled chicken, mixed greens, roasted broccoli, cherry tomatoes, and a zesty lemon-tahini dressing. Crisp textures and bold herbs create a bright, satisfying summer dish.
Ingredients
2 boneless, skinless chicken breasts (6 oz each)
6 cups mixed greens
1.5 cups cherry tomatoes, halved
2 cups broccoli florets
1 tbsp olive oil (for chicken)
1 tbsp olive oil (for vegetables)
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
Lemon-tahini dressing (3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp water, 1 tsp honey, 1/2 tsp salt)
Fresh parsley and dill, chopped
Instructions
Pat chicken breasts dry with paper towels
Season with salt, black pepper, and paprika
Heat 1 tbsp olive oil in a non-stick skillet over medium-high
Sear chicken 6-8 minutes per side until golden brown and internal temperature reaches 165°F
Let rest 5 minutes then slice into strips
Toss broccoli florets with 1 tbsp oil and garlic powder
Roast at 425°F for 12 minutes
Cool to room temperature
In a bowl, whisk tahini with water to smooth consistency
Add lemon juice, honey, and salt to dressing
Toss cooled broccoli with greens and tomatoes
Arrange sliced chicken on top
Drizzle dressing just before serving
Chill 20-30 minutes before serving
Notes
Use non-stick skillet for crisp chicken without extra oil
Whisk tahini with water first for smooth dressing
Add balsamic vinegar (optional) in small amounts
Chill salad before serving for best texture contrast
Check chicken for proper doneness (165°F)
Add dressing just before serving to maintain crispness
- Prep Time: 20
- Cook Time: 12
- Category: Summer Desserts
- Method: Grilling/Roasting
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg