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Chicken salad with kiwi and tahini dressing.

Ingredients

  • 3 lbs , boneless, skinless chicken breasts, about 4 breasts, cur in half lengthwise.*

For the marinade:

  • 1/4 -1/2 Kiwis , peeled and diced.
  • 2 Tablespoons pomegranate molases.
  • 2 garlic cloves , crushed.
  • 2 Tablespoon olive oil.
  • 1/2 teaspoon freshly ground black pepper.
  • 2 Tablespoons soy sauce.

For the salad dressing:

  • 1/2 Kiwi , peeled and diced.
  • 1 garlic clove , crushed.
  • 2 Tablespoons sour cream or yogurt.
  • 1/4 cup cilantro , chopped.
  • 1 Tablespoon pomegranate molases.
  • 1 Tablespoon extra virgin olive oil.
  • 1 Tablespoon tahini paste.
  • juice of one lime.

Salad

  • 1 can corn kernels , drained and no salt added.
  • 1 cup cherry tomatoes , halved or quartered
  • 5 cups chopped lettuce.
  • 1/3 cup black olives.
  • 1 cup cucumber , diced.

Instructions

  • In your food processor, add all the marinade ingredients and pulse a couple of times until mixed well.
  • In a deep bowl, combine chicken and marination and let it set for 30 minutes.
  • Grill the chicken or bake in the oven.
  • Meanwhile prepare the dressing by pulsing everything together well in the food processor.
  • Pile all the salad ingredient in a serving plate with chicken on the side and the kiwi dressing.
  • Enjoy!!

Notes

* The recommended is 1/2 kiwi for every 3-4 pounds, the fruit that I had was fairly small so I added 1/2 a kiwi to my 2.5lb chicken.