Tahini Recipes For Salad: Strawberry-Chicken Salad with Tahini

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.