Tahini Recipes For Salad: Grilled Tahini Lemon Chicken Salad

This grilled tahini lemon chicken salad is simple and bright, as it is the kind of main that puts everyone in the mood for spring. If you’ve never thrown fresh lemons on the grill, try it

 Have This!

• 2 medium lemons
• 1 1/2 tablespoons chopped fresh oregano
• 1 1/2 tablespoons canola oil
• 2 teaspoons minced garlic
• 2 teaspoons tahini
• 4 skinless, boneless chicken breasts
• Cooking spray
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 8 ounces thin asparagus
• 8 green onions, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons white wine vinegar
• 1 (5-oz.) pkg. arugula

Do This!

• Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.
• Heat a grill pan over medium-high. Coat pan with cooking spray. Sprinkle chicken with tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.
• Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, turning occasionally. Cut asparagus and green onions into 2-inch pieces.
• Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl.
• Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.