Grilled Chicken and Cabbage Salad With Creamy Tahini Dressing

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  ¾ lb or 340g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Lemons

  Raw, with peel

  300g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  1 dash or 0.4g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Red cabbage

  Red, raw

  340g

• Onions

  Raw

  1 small or 70g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ⅓ cup or 80g

• Peppermint

  Fresh

  ½ cup or 13g

• Parsley

  Raw

  ½ cup or 30g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. 1. Combine chicken with 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1 teaspoon minced garlic in a large bowl. Season with salt and pepper and massage with clean hands to work the dressing into the chicken. Add cabbage and red onion and toss to combine. Set aside.
2. 2. In a small bowl, combine tahini, remaining 2 tablespoons lemon juice, and remaining 3 teaspoons minced garlic. Whisking constantly, drizzle in remaining 3 tablespoons olive oil. Slowly whisk in up to 1/2 cup water until a thick, pancake-batter-like consistency is reached. Season to taste with salt and pepper.
3. 3. Add mint, parsley, and cilantro to bowl with shredded chicken and cabbage, along with half of sesame seeds and all of the dressing. Toss with clean hands to combine. Adjust to taste with more salt, pepper, or lemon juice as necessary. Transfer to serving platter or bowl and sprinkle with remaining sesame seeds. Serve immediately. Salad can be stored in a covered container in the refrigerator for up to 3 days.
4. (source: https://www.seriouseats.com/recipes/2015/08/grilled-chicken-and-cabbage-salad-recipe.html)

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