Tahini Recipes For Salad: Tahini Caesar-Crusted Chicken Salad

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.