This summery grilled Middle Eastern–inspired salad gets delicious nuttiness from the tahini and pistachios.
- Portion size 6 servings
- Credits : Canadian Living Magazine, July, 2007
Ingredients
Method
In glass baking dish, stir together dill, oil, shallot, lemon rind, salt and pepper. Add chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 12 hours.)Dressing:
In bowl, whisk together yogurt, tahini, lemon juice, water, cumin, salt and pepper until smooth. (Make-ahead: Cover and refrigerate for up to 2 days.)
Discarding marinade, place chicken on greased grill over medium-high heat. Close lid and grill, turning once, for 10 minutes or until no longer pink inside. Transfer to cutting board and tent with foil; let stand for 5 minutes. Thinly slice chicken crosswise.
Salad:
Meanwhile, in large bowl, toss together endives, watercress, radicchio, celery, green onion, tomatoes, half of the pistachios and the mint; toss with all but 2 tbsp (25 mL) of the dressing.
Divide salad among plates; top with chicken. Drizzle with remaining dressing. Sprinkle with remaining pistachios.
Nutritional facts Per each of 6 servings: about
- Sodium 270 mg
- Protein 24 g
- Calories 225.0
- Total fat 12 g
- Cholesterol 54 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
%RDI
- Iron 14.0
- Folate 19.0
- Calcium 10.0
- Vitamin A 13.0
- Vitamin C 30.0
