SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 10 MINUTES
LOW-CARB • LOW-SODIUM
30 MINUTES OR LESS, ONE-POT
Traditional chicken salad uses unhealthy, heavily processed mayonnaise. This recipe replaces mayo with nutty and creamy tahini, which adds flavor and nutrients such as copper, magnesium, and zinc. The tahini dressing is paired with anti-inflammatory turmeric and coats moist, juicy chicken cubes—all balanced with crisp, refreshing Honeycrisp apples and celery. Add this mixture to an open-face sandwich, serve inside a lettuce wrap, or swap it for the kidney bean salad in the
Mediterranean Bowl
.
2 teaspoons avocado oil
2 large garlic cloves, minced
1 (8-ounce) chicken breast, cubed
3 tablespoons unsalted tahini
½ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
1 tablespoon lemon juice
2 tablespoons water
2 celery stalks, diced
1 Honeycrisp apple, cut into ½-inch pieces
1
.
In a medium skillet, heat the oil and garlic over medium heat for 2 minutes, until the garlic is sizzling and translucent.
2
.
Add the chicken breast and cook for 4 minutes on one side, until the chicken is ⅔ white around the bottom. Flip and cook for
another 2 minutes, until the browned chicken is lightly golden and cooked through.
3
.
In a large mixing bowl, add the tahini, turmeric, pepper, lemon juice, and water and combine thoroughly. Add in the browned chicken breast, celery, and apples and mix well.
4
.
Enjoy over a lettuce wrap, salad, or on one or two slices of whole wheat bread. Store in an airtight container in the refrigerator for up to 3 days.
MAKE IT EASIER TIP:
If you have
Tahini-Garlic Dressing
batch-cooked, add ½ teaspoon of turmeric to it, mix well, and place it on top of the cooked, cubed chicken.
Per serving:
Calories: 366, Total fat: 20g, Saturated fat: 2g, Cholesterol: 80mg, Sodium: 112mg, Potassium: 238mg, Magnesium: 29mg, Carbohydrates: 21g, Sugars: 11g, Fiber: 5g, Protein: 29g, Added sugar: 0g, Vitamin K: 7mcg