Tag: Tahini Sauce

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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: Vietnamese Pork Salad With Tahini

https://pixabay.com/en/rice-chicken-salad-vietnamese-food-2190645/

With this Vietnamese pork salad with tahini recipe, you can think of this as an impressive salad as a deconstructed version of a spring roll.

Have This!

  • 2 ounces uncooked rice vermicelli noodles
  • 12 ounces ground pork
  • 7 tablespoons fresh lime juice, divided
  • 2 1/2 tablespoons sugar, divided
  • 4 teaspoons fish sauce, divided
  • 1 tablespoon peanut oil
  • 2 tablespoons chopped unsalted peanuts
  • 2 tablespoons sliced green onions
  • 3 teaspoons tahini
  • 2 teaspoons Sriracha
  • 4 cups chopped romaine lettuce
  • 1 cup diagonally cut seeded cucumber
  • A cup diagonally cut carrot
  • Half cup diagonally cut yellow squash
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh mint leaves

Do This!

  • Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.
  • Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble.
  • Combine 1 tablespoon juice, 1 1/2 teaspoons sugar, 2 teaspoons fish sauce, tahini, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.
  • Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, green onions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter.
  • Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.
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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: 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: Kale, Apple, and Almond Tahini Chicken Salad

https://pixabay.com/en/salad-nuts-almonds-441024/

This kale, apple, and almond tahini chicken salad packs a serious crunch and is loaded with superfoods and antioxidants to keep you satisfied and energized.

Have This!

  • 1/4 cup olive oil
  • 1 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh thyme
  • A teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 12 ounces skinless, boneless chicken thighs
  • 2 tablespoon tahini
  • 6 cups baby kale
  • 2 medium carrots, peeled and thinly sliced diagonally
  • 2 celery stalks, thinly sliced
  • 1 apple, halved and cut into 1/4-in.-thick slices
  • 1/4 cup sliced almonds, toasted

Do This!

  • Combine oil, rind, juice, thyme, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, stirring with a whisk.
  • Place 2 tablespoons juice and tahini mixture in a large ziplock plastic bag; reserve remaining juice mixture
  • Add chicken to bag; seal bag. Let stand at room temperature 10 minutes, turning bag occasionally.
  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from marinade; discard marinade.
  • Pat chicken dry. Sprinkle chicken with remaining 1/4 teaspoon salt. Add chicken to pan; cook 5 minutes on each side or until done. Place chicken on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
  • Combine kale, carrots, celery, and apple in large bowl. Add remaining juice mixture; toss to coat.
  • Divide kale mixture evenly among 4 plates; top evenly with chicken. Sprinkle with almonds and remaining 1/4 teaspoon pepper.
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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: Black and Blue Steak Salad With Tahini

https://pixabay.com/en/steak-salad-healthy-1735136/

The black and blue steak salad with tahini dish is a combination of spice-rubbed, blackened chicken or steak, tahini, and crumbled blue cheese. It is also a staple of the American gastropub menu.

Have This!

  • 4 ounces whole-wheat French bread baguette, cubed
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • A teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • A 12oz flank steak, trimmed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 4 cups firmly packed arugula
  • 1/2 cup vertically sliced red onion (from 1 small onion)
  • 2 tablespoon tahini
  • 1/2 ripe avocado, chopped
  • 1-ounce blue cheese, crumbled (about 1/4 cup)

Do This!

  • Preheat broiler to high.
  • Arrange bread on a rimmed baking sheet; coat with cooking spray. Broil 2 minutes or until toasted, stirring once after 1 minute.
  • Heat a grill pan over medium-high. Combine salt, tahini, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak.
  • Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness.
  • Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.
  • Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add toasted bread cubes, tahini, steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado and blue cheese.
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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: Grilled Citrus With Shrimps And Tahini Salad

https://pixabay.com/en/appetite-asian-calories-catering-1238513/

If the weather is mild enough for you to grill, live-fire cooking makes this grilled citrus with shrimps and tahini dish even more delicious, adding a hint of smoky flavor

Have This!

  • 3 lemons, divided
  • 3 oranges, divided
  • 2 limes, divided
  • 1/2 grapefruit
  • 2 large leeks, trimmed and halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh mint leaves, torn
  • 1 teaspoon honey
  • 2 tablespoon tahini
  • 1/2 teaspoon kosher salt
  • 1 pound large shrimp (16/20 ct.), peeled and deveined
  • 4 cups mixed salad greens

Do This!

  • Slice 1 lemon, 1 orange, and 1 lime crosswise into thin slices. Squeeze juice from 2 lemons, 1 orange, 1 lime, and 1/2 grapefruit over a strainer into a measuring cup to equal about 1 cup juice.
  • Place juice in a medium bowl. Peel and section remaining orange.
  • Heat a grill pan over high. Add half of the fruit slices to pan in a single layer; grill 3 minutes on each side or until lightly charred and caramelized.
  • Add charred fruit slices to juice in the bowl. Repeat procedure with remaining fruit slices. Add leek halves to pan; grill 7 minutes, turning to char all sides. Cut leeks crosswise into 1/2-inch slices; add to fruit in a bowl.
  • When fruit slices are cool enough to handle, squeeze juice and charred pulp into the bowl; discard remains. Stir in oil, mint, tahini, honey, and salt.
  • Add shrimp to grill pan in a single layer in batches; grill 2 minutes on each side or until well marked and done.
  • Place cooked shrimp in a large bowl. Add 1/2 cup leek mixture; toss to coat. Combine 3/4 cup leek mixture and salad greens; toss to coat.
  • Divide greens mixture equally among 4 plates. Top evenly with shrimp and orange sections; drizzle with extra leek mixture, if desired.