Chopped Tahini Salad

Chopped Tahini Salad

Chopped Tahini Salad


1/4 cup tahini
1/3 cup water
1/4 cup chives
Pink Himalayan salt & fresh ground black pepper
2 heads romaine hearts, chopped
1 medium cucumber, chopped
2 medium carrots, peeled and chopped
2 red bell peppers, chopped
2 cups broccoli, chopped
1 lb cooked chicken breast, chopped


1. Add the tahini to a small bowl and stir in the water. Add the chives and season with salt and pepper to taste.

2. Divide the lettuce between bowls and top with cucumber, carrot, red pepper, broccoli, and chicken.

3. Pour the dressing over top and enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: Serve with lemon wedges or add fresh lemon juice or maple syrup to the dressing.
Additional Toppings: Add other chopped veggies or fresh herbs.
No Cooked Chicken: Use cooked shrimp, salmon, or tofu instead.
No Chives: Use fresh parsley instead.

{Rachel’s Suggested Wine Pairings}

Sauvignon Blanc from Sancerre
Fiano di Avellino from Campania, Italy
Viognier from Northern Rhone