Turmeric Chicken and Quinoa Salad with Tahini Lemon Dressing
Updated: Aug 25
This salad is the reason why I love salads so much. It was packed full of flavor and I didn’t want it to end. It’s full of healthy fats and protein and it’s the perfect salad for any season! You're going to want to make this one over and over.
1. First, grab a pot and a medium sized frying pan. In the pot cook your quinoa.
2. In the frying pan, add 1 TBSP of olive oil and 1 chicken breast. Season with salt, black pepper, and chicken-less seasoning well on both sides. Be generous with the seasoning.
3. Cover and let it sauté for 8-10 minutes. While the quinoa and chicken are cooking, grab a bowl and add 2-3 handfuls of arugula. 6. Next, finely chop your cucumber, bell pepper, and celery and add them to the bowl.
4. Chop your cherry tomatoes in halves and add to the bowl. The chicken and quinoa should be done by now. Chop your chicken breast in smaller pieces and add to the bowl. Add 1/4 cup of quinoa.
5. Now for the dressing: in a separate bowl add 2 TBSPs of tahini and a splash of water. Whisk. Then add salt and black pepper to your liking and ½ squeezed lemon. Mix well until it has a creamier consistency. Drizzle onto the salad.
6. Now, finely dice 1 green onion and add it onto the salad. Add a sprinkle of hemp seeds and ¼ cup of crushed walnuts. Garnish with crushed cauliflower crisps for an extra crunch. Mix well and enjoy!
I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.
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