Summer-proof Mediterranean Chicken and Tahini Salad
One of our easiest, tastiest recipes for summer! You can prepare this in advance and just have it ready to go when you're ready to eat!
Equipment
- Oven
Ingredients
For the chicken
- 500 gr chicken breast
- 2 eggs (whisked)
- 2 tbsp cold water
- 1 and 1/2 cup plain flour
- 3 tbsp za'atar (see notes after recipe)
- 1 cup breadcrumbs
- Salt
- Pepper
For the Salad Dressing
- 1 tbsp tahini
- 2 tsp mustard
- 1 tsp honey
- Salt
- Pepper
For the Salad
- 1 head lettuce
- 15 cherry tomatoes (or whichever type of tomatoes you like)
- 5 radishes (sliced)
- 1 cucumber
- 10 crushed almonds
Instructions
For the chicken
- Start heating your oven up to 180°C/355°F fan. If you're using breasts, you might want to tenderise the chicken to make them even.
- Whisk your eggs with the cold water in a bowl. Prepare a separate bowl for the flour and another one for the breadcrumbs, za'atar, salt and pepper mixed together.
- Start by dipping your chicken in the egg wash, followed by the flour, and finally the breadcrumb/spices mix.
- Place on your oven mat/baking paper and add a bit of extra za'atar on top and cook for 25 to 30 minutes.
For the Salad Dressing
- Whisk together the tahini, honey, mustard and adjust with salt and pepper to taste. Put in a squeeze bottle if you have one and keep in the fridge for up to a week.
For the Salad
- Wash and cut up all your veggies (salad, tomatoes, radishes, cucumber).
- Crush the almonds and add to the veggies.
- Dress and serve.