Here on out, I quit including in my life meals with no flavor when I’ve got the choice.
Once you’ve had this grilled chicken salad, you’ll understand why.
A life without flavor, after all, isn’t worth living.
Do you remember your first roller coaster ride? The first time you went ahead with a risky decision, not because the pros outweighed the cons, but it just felt right in your gut- remember the elation when it totally paid off?
Well, get your tastebuds ready for a flavor rollercoaster!
When I stumbled upon this recipe on Pinterest, It looked delicious- but the reality is so much more amazing than you can even imagine!
The chicken has a delicious marinade rubbed into it and ties together the fresh veggies and roasted chickpeas.
The roasted chickpeas?
Cue Janice’s: OH. MY. GOD.
Crunchy and coated in earthy, intoxicating cumin, they add texture to this beautiful dish.
It’s an entire meal on its own! Smoky, flavorful chicken, crispy lettuce & cucumbers, juicy cherry tomatoes & crunchy chickpeas are the foundation with a delicious tahini dressing tying it all together.
If you try out this recipe, please let me know! Tag me on Instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 300 gms boneless chicken
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 tsp garlic paste
- 1/2 tsp cumin powder
- 1/2 tsp paprika powder
- Pinch of turmeric
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/8 tsp red chilli flakes
- 3/4 cup shredded lettuce
- 5-6 red & yellow cherry tomatoes quartered
- 1 english cucumber diced
- 2 tbsp red onions thinly sliced
- 1/2 cup cooked chickpeas
- 1 tbsp olive oil
- cumin powder to sprinkle
- 1/2 cup tahini
- 1/4 cup water *add more water if you want to thin out the dressing
- 1/4 cup olive oil
- 2 tbsp freshly squeezed lemon juice
- kosher salt to taste
Mix all chicken marinade ingredients together in a medium bowl and set aside.
Using a rolling pin, flatten chicken to an identical thickness to ensure even cooking. Using a sharp knife, cut 3-4 slits so the spices penetrate. Add chicken to the bowl and turn over. PLace in the refrigerator for at least an hour.
Preheat oven to 180ºC/ 350ºF. Line a baking tray with silicon mat/parchment paper. Set aside.
Place chicken on the prepared tray. Pour any of the remaining marinade over chicken pieces. Pop into the oven and bake for 20-25 minutes or until the internal temperature is 165ºC.
Leave the oven turned on. Keep chicken aside to rest for 1-0-15 minutes before slicing.
Dry chickpeas thoroughly, rolling between a paper towel, if necessary. Drizzle with olive oil to coat completely and sprinkle salt. Place on a baking tray covered in parchment paper and roast in preheated oven for about 20-25 minutes, shaking the pan a couple times during the interval. Roast until crispy.
Take chickpeas out of the oven, sprinkle some cumin powder over and toss to coat completely. Set aside.
Mix tahini, 1/4 cup water, and olive oil together. Add the lemon juice, a tbsp at a time, tasting as you go. Add salt to taste. Set aside.
Cut all vegetables and mix together. Add sliced chicken and toss in roasted chickpeas. Drizzle over tahini dressing and toss together.
This recipe is inspired by Our Salty Kitchen.