Tahini Recipes For Salad: Grilled Balsamic Chicken Salad with Spiced Pecans And Tahini

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.