Category: Tahini Dish

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Tahini Recipes For Salad: Strawberry-Chicken Salad with Tahini

https://pixabay.com/en/food-mixed-fruits-plate-catering-1447627/

This main-dish strawberry-chicken salad with tahini features juicy strawberries at their seasonal peak.

Have This!

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon white balsamic vinegar
  • A teaspoon honey
  • 2 teaspoons tahini
  • 1/2 teaspoon chopped fresh thyme
  • 3/8 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt, divided
  • 2 cups halved strawberries, divided
  • 2 (4-ounce) skinless, boneless chicken breast cutlets
  • 1/4 teaspoon smoked paprika
  • Cooking spray
  • 4 cups fresh baby spinach
  • 1/4 cup thinly sliced red onion
  • 3 tablespoons chopped pecans, toasted
  • 1-ounce reduced-fat feta cheese, crumbled (about 1/4 cup)

Do This!

  • Combine 1 tablespoon oil, vinegar, honey, thyme, tahini, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk.
  • Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.
  • Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 teaspoon oil; sprinkle evenly with remaining 1/8 teaspoon pepper, salt, and paprika.
  • Coat pan with cooking spray. Add chicken to pan; cook 2 to 3 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into slices.
  • Divide spinach, remaining 1 cup strawberries, and onion between 2 plates. Top evenly with chicken slices and strawberry-balsamic mixture.
  • Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons cheese.
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Tahini Recipes For Salad: Veggie Tahini Salad in a Jar

https://pixabay.com/en/tomatoes-feta-cheese-basil-1338943/

Make this veggie tahini salad in a jar up to a day ahead. Pack them tightly with the dressing on the bottom, followed by denser ingredients that won’t get soggy while they marinate.

Have This!

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red or white wine vinegar
  • A teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 1/2 cup chopped a red onion
  • Half cup rinsed and drained canned lower-sodium chickpeas
  • 1/2 cup sliced orange bell pepper
  • Half cup sliced hearts of palm
  • 1/2 cup halved cherry or grape tomatoes
  • 2/3 cup cooked quinoa
  • 2 cups small leaf lettuce (such as romaine, spinach, and mesclun blend)
  • 1-ounce feta cheese, crumbled (about 1/4 cup)
  • 3 teaspoon tahini

Do This!

  • Combine olive oil, vinegar, mustard, tahini, pepper, and salt in a 1-pint mason jar with a lid; shake well to blend. Divide dressing between 2 (1-pint) mason jars.
  • Divide onion between the 2 jars. Repeat procedure with chickpeas, bell pepper, and hearts of palm, tomatoes, and quinoa.
  • Divide lettuce between the 2 jars, gently pressing down to fit. Divide cheese between the 2 jars; secure lids on jars.
  • Refrigerate salad up to 1 day. Shake jar to distribute dressing before serving. Eat straight from the jar, or empty contents into a bowl.
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Tahini Recipes For Salad: Packable Power Tahini Salads

https://pixabay.com/en/salad-fresh-veggies-vegetables-791891/

Pack dressing separately, and drizzle onto packable power tahini salads just before serving. You can also stuff each salad into a quart-sized jar with lid.

Have This!

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup cider vinegar
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • A tablespoon honey
  • 1 1/2 teaspoons poppy seeds
  • A teaspoon minced shallots
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • A cup rinsed and drained canned unsalted chickpeas
  • 1 cup cooked quinoa
  • 4 cups packed fresh baby spinach
  • A cup fresh blueberries
  • 1 cup chopped heirloom tomato
  • 2 tablespoons roasted, salted sunflower seed kernels
  • 3/4 cup thinly sliced ripe peeled avocado
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • 2 tablespoons chopped fresh mint leaves

Do This!

  • Combine first 9 ingredients in a small jar.
  • Cover with lid; shake well.
  • Combine chickpeas, quinoa, tahini, and 2 tablespoons dressing; toss well.
  • Arrange 1 cup spinach in each of 4 quart-size containers.
  • Top each serving with 1/4 cup blueberries, 1/4 cup tomato, 1 1/2 teaspoons sunflower seeds, one-fourth of avocado slices, 1/2 ounce goat cheese, 1 1/2 teaspoons mint, and 1/2 cup quinoa mixture.
  • Cover and refrigerate until ready to serve.
  • Drizzle each serving with about 2 1/2 tablespoons dressing.
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Tahini Recipes For Salad: Grilled Balsamic Chicken Salad with Spiced Pecans And Tahini

Free photo: Appetite, Barbecue, Barbeque, Bbq - Free Image on Pixabay - 1239073

With this grilled balsamic chicken salad with spiced pecans recipe, you will want to double the sweet and spicy sautéed pecans for snacking during the week. Sub fresh summer fruit like blueberries or nectarines for the raspberries.

Have This!

  • Cooking spray
  • 2 (6-oz.) skinless, boneless chicken breast halves
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 3 tablespoons pecan halves
  • 1 tablespoon light brown sugar
  • A teaspoon butter
  • 1/4 teaspoon hot sauce (such as Tabasco)
  • 4 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoon tahini
  • 1/2 teaspoon minced garlic
  • 4 cups arugula leaves
  • 1/2 cup fresh raspberries

Do This!

  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with pepper and salt.
  • Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into 1/4-inch-thick slices.
  • Place pecans in a small, dry skillet over medium heat; cook 4 minutes or until lightly toasted, stirring frequently.
  • Stir in sugar, butter, tahini, and hot sauce; cook 4 minutes or until coated, stirring frequently. Remove pecan mixture from pan; cool. Coarsely chop.
  • Combine oil, vinegar, mustard, and garlic in a bowl, stirring with a whisk. Divide arugula between two plates.
  • Top evenly with chicken, pecan mixture, and raspberries. Drizzle balsamic mixture over top.
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Tahini Recipes For Salad: Chicken and Arugula Pasta Salad With Tahini

https://pixabay.com/en/pasta-salad-salad-spring-1974762/

Tossing hot pasta with a few ounces of creamy Brie makes for a light, luscious, and flavorful sauce to coat this abundant chicken and arugula pasta salad with tahini dish.

Have This!

  • 6 ounces uncooked whole-wheat fusilli pasta
  • 1 medium shallot, thinly sliced
  • 3 teaspoon tahini
  • 1 garlic clove, thinly sliced
  • 3 ounces Brie cheese, rind removed and finely chopped
  • 8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups)
  • 2 teaspoons cider vinegar
  • 3/8 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt
  • 2 teaspoons extra-virgin olive oil
  • 5 ounces fresh baby arugula
  • 1 large heirloom tomato, chopped

Do This!

  • Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
  • Place shallot and garlic in a small bowl. Pour 1/4 cup reserved pasta cooking liquid over shallot mixture; steep 5 minutes.
  • Place pasta and cheese in a large bowl; toss to combine. Stir in chicken, tahini, vinegar, shallot mixture, 1/4 teaspoon pepper, and salt.
  • Combine oil and arugula. Add arugula mixture to pasta mixture; toss to combine. Sprinkle with remaining 1/8 teaspoon pepper and tomato.
  • Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese.
  • Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.
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Tahini Recipes For Salad: California Steak Salad With Tahini

https://pixabay.com/en/steak-veal-steak-barbecue-grilled-2416655/

This California steak salad with tahini dish is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt.

Have This!

  • 1 large red onion, cut into 1/2-in.-thick slices
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3 teaspoon tahini
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 medium heirloom tomatoes, sliced
  • 1 (5-oz.) container baby arugula
  • 8 ounces cooked salt-and-pepper-seasoned flank steak
  • A ripe peeled avocado, sliced
  • 1/2 cup thinly sliced basil
  • 1/4 cup sliced almonds, toasted

Do This!

  • Heat a grill pan over high heat. Coat pan with cooking spray. Add onion slices to pan; grill 10 minutes or until tender, turning occasionally.
  • Place onion in a bowl; cover with plastic wrap. Let stand 10 minutes.
  • Combine oil, vinegar, salt, and pepper in a large bowl, stirring with a whisk. Add onion slices and any accumulated juices to oil mixture.
  • Add tomatoes; toss gently to coat. Let stand 15 minutes, stirring occasionally. Stir in arugula.
  • Divide tomato mixture evenly among 4 plates; top evenly with steak and avocado. Sprinkle with basil and almonds.
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Tahini Recipes For Salad: Baby Kale and Tahini Chicken Salad

https://pixabay.com/en/salad-healthy-food-wooden-bowl-791643/

This bright, colorful baby kale and tahini chicken salad feature soft squash that is perfect in the fall for salads and soups.

Bake butternut squash in a single layer on a baking sheet coated with cooking spray at 400°F for 20 to 25 minutes, stirring after 10 minutes.

Have This!

  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon tahini
  • 1/2 teaspoon molasses
  • 1/4 teaspoon Dijon mustard
  • A cup baby kale
  • 1/2 cup diced peeled butternut squash, roasted
  • 2 tablespoons red bell pepper strips
  • 2 tablespoons chopped pecans
  • 1/8 teaspoon kosher salt
  • 1 ounce skinless, boneless rotisserie chicken breast, shredded (about 1/4 cup)

Do This!

  • Combine oil, vinegar, molasses, and mustard in a small bowl.
  • Arrange kale on a plate or in a container; top with remaining ingredients.
  • Top with molasses mixture.
  • Add tahini chicken on the top.
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Tahini Recipes For Salad: Winter Salad with Herbed Tahini Pork Tenderloin

https://pixabay.com/en/spinach-chicken-pomegranate-salad-791629/

Kale and spinach provide a hearty salad base for this winter salad with easy herbed tahini pork tenderloin dish, as it feels with tangy feta, sweet grapes, and a bright olive oil dressing.

Have This!

  • 2 cups baby spinach
  • 2 cups thinly sliced lacinato kale
  • 3 teaspoon tahini
  • 1/4 cup seedless red grapes, halved
  • 2 tablespoons All-Purpose Citrus Dressing
  • 1 tablespoon crumbled feta cheese
  • 3 ounces Easy Herbed Pork Tenderloin

Do This!

  • Combine first six ingredients in a bowl; toss to combine.
  • And finally, top it with pork.
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Tahini Recipes For Salad: Tahini Caesar-Crusted Chicken Salad

https://pixabay.com/en/caesar-chicken-salad-food-plate-246818/

The Tahini Caesar-Crusted Chicken Salad adds a briny, savory depth to the chicken that isn’t fishy. However, you can always omit for a version that’s more kid-friendly.

Have This!

  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 ounces Parmesan cheese, grated and divided (about 6 Tbsp.)
  • An anchovy fillet, minced
  • Cooking spray
  • 4 (6-oz.) skinless, boneless chicken breasts
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup whole-wheat panko (Japanese breadcrumbs)
  • 2 romaine lettuce hearts, halved
  • 1 tablespoon tahini
  • 2 tablespoons olive oil, divided
  • 2 teaspoons fresh lemon juice

Do This!

  • Preheat broiler to high.
  • Combine mustard, half of the cheese, and anchovy in a bowl. Heat a grill pan over medium-high; coat with cooking spray. Sprinkle chicken with salt and pepper; add to pan, and cook 4 minutes.
  • Turn, brush with mustard mixture, top with panko, and coat with cooking spray. Place pan in oven; broil 7 minutes or until chicken is done. Let stand 5 minutes. Cut into slices.
  • Return pan to medium-high. Brush cut sides of lettuce with 1 tablespoon oil. Grill lettuce, 2 halves at a time, for 2 minutes.
  • Place 1 chicken breast and 1/2 lettuce heart on each of 4 plates. Top lettuce evenly with remaining 1 tablespoon oil, juice, tahini, and remaining 3 tablespoons cheese.
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Tahini Recipes For Salad: Tahini Arugula, Egg, and Charred Asparagus Salad

https://pixabay.com/en/pasta-salad-olives-feta-cheese-1967501/

This tahini arugula, egg, and charred asparagus salad is the perfect binder for the lemony dressing. Serve with a slice of multigrain bread spread with goat cheese and a dash of cracked black pepper.

 Have This!

  • 4 large eggs in shells
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 tbsp tahini
  • 12 ounces medium asparagus, trimmed
  • 1/4 cup plain whole-milk Greek yogurt
  • 1 tablespoon fresh lemon juice
  • A tablespoon water
  • 1 baby arugula

Do This!

  • Preheat broiler to high.
  • Bring a small saucepan filled with water to a boil.
  • Carefully add eggs; cook 8 minutes. Place eggs in a bowl filled with ice water; let stand 2 minutes. Peel eggs, cut into quarters and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Combine olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, tahini, and asparagus on a baking sheet; spread in a single layer in pan. Broil 3 minutes or until lightly charred. Remove asparagus mixture from pan; cut into 2-inch pieces.
  • Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, yogurt, juice, and a tablespoon water in a medium bowl, stirring with a whisk.
  • Add arugula; toss. Arrange arugula mixture on a platter; top with asparagus mixture and eggs.