Serves: 4 • Prep Time: 1 hr • Cook Time: 15 minutes
Ingredients
- 4 boneless, skinless Chicken Breasts
- 12 ounces Green and/or White Cucumber
- Lettuces or baby greens
- 1/2 Red Onion
- 8 Cornichons
- Parsley
Marinade
- juice of 1 Lemon
- 2 Tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Cumin
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon ground Turmeric
- 1/8 teaspoon Cayenne Pepper
- Pepper
Salad Dressing
- juice of 1 Lemon
- 3 Tablespoons Olive Oil
- 2 Tablespoons Honey
- 1/2 teaspoon ground Sumac
- 1/2 teaspoon Salt
Tahini Cream
- 1/2 cup Tahini paste
- juice of 1 Lemon
- 1 large clove Garlic
- 1/8 teaspoon Salt
Instructions
- Combine marinade ingredients in a large, shallow dish. Add chicken breasts and coat them well. Let them marinate at room temperature while you prep the rest of the ingredients.
- Thinly slice the red onion and place it in a bowl of cold water. (Soaking the red onion in cold water takes the heat and spice out and makes them a crunchy, kid-friendly treat.)
- Clean the lettuces or greens and tear them into bite-sized pieces.
- Cut the cucumbers in half length-wise, then into 1/4 inch half-moons.
- Roughly chop the parsley.
- Thinly slice the cornichons.
- Wisk the salad dressing ingredients together in a large bowl. Toss greens, cucumber, onion, cornichons, and parsley to coat.
- Heat a Tablespoon of olive oil in a large skillet on medium-high. Remove the chicken from the marinade and cook for about 6 minutes on each side, or it until it reaches 165 degrees Fahrenheit. Set aside to cool.
- Make a garlic paste for the tahini sauce by mincing the garlic on a cutting board, then sprinkle salt over the minced garlic. Drag a large knife at a 45 degree angle across the mixture until it forms a paste.
- To make the tahini cream, add the garlic paste to a bowl with the tahini and juice of the final lemon (whew!). Whisk 1/3 cup of warm water in, a little bit at a time, until the sauce is pourable. Season with salt and pepper to taste.
- Slice the chicken breasts thinly, the place them atop generous piles of salad and top with the tahini cream.
