Grilled Chicken and Cabbage Salad with Creamy Tahini Sauce
Salads • Arabian
Description
Grilled Chicken and Cabbage Salad with Creamy Tahini Sauce
Ingredients
- Grilled Chicken 10 oz
- Extra virgin olive oil 5 tablespoons
- Freshly squeezed lemon juice 3 tablespoons
- Minced garlic 4 teaspoons
- Salt to taste
- Ground Black Pepper to taste
- Red Cabbage 10 oz
- Red Onion 1 head
- Tahini 0 oz
- Chopped Mint Leaves 0 oz
- Chopped Parsley 0 oz
- Chopped Cilantro 0 oz
- Toasted sesame seeds 1 tablespoon
Step-by-Step Guide
Step 1
In a large bowl, combine the chicken with 2 teaspoons of olive oil, 1 teaspoon of lemon juice, and 1 teaspoon of minced garlic.
Step 2
Season with salt and pepper and rub the mixture into the chicken with clean hands. Add the cabbage and red onion and mix. Set aside.
Step 3
In a small bowl, combine tahini, the remaining 2 tablespoons of lemon juice, and the remaining 3 teaspoons of minced garlic. While stirring constantly, gradually add the remaining 3 tablespoons of olive oil.
Step 4
Slowly pour in up to half a cup of water until a thick batter-like consistency is formed.
Step 5
Season with salt and pepper to taste. Add the mint, parsley, and cilantro to the bowl with the shredded chicken and cabbage, along with half of the sesame seeds and all of the sauce.
Step 6
Mix with clean hands. Adjust the seasoning with salt, pepper, and lemon juice if necessary.
Step 7
Transfer to a serving dish or bowl and sprinkle with the remaining sesame seeds. Serve immediately.
Step 8
The salad can be stored in a sealed container in the refrigerator for up to 3 days.
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