Middle Eastern Chicken and Rice Salad

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • Dressing:
  • 1/4 cup fresh dill
  • 1/4 cup olive oil
  • 3 tbsp. fresh lemon juice
  • 2 tbsp. fresh mint
  • 2 tbsp. tahini paste
  • 3/4 tsp sea salt
  • Pinch black pepper
  • Salad:
  • 2 chicken breasts
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • Pinch black pepper
  • 6 cups baby spinach
  • 1 cup diced roasted red pepper
  • 1 cup cooked and cooled brown rice
  • 1/4 cup unsalted pine nuts, toasted

Directions

  1. Make dressing: In a blender or food processor, blend together all dressing ingredients until smooth. Set aside.

  2. Make salad: Preheat a grill to medium-high. Sprinkle chicken with paprika, salt and pepper. Grill until no longer pink inside, about 5-6 minutes per side. Transfer to a cutting board.

  3. In a large bowl, combine spinach, red peppers, rice and pine nuts. Slice chicken and add to bowl. Drizzle with dressing; toss to coat.

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