Grilled Chicken and Cabbage Salad with creamy tahni is an easy, healthy and flavorful dish It consist of tons of fresh herbs which offers several healing powers and health benefits These herbs make the salad colorful and refreshing. The most amazing thing about this recipe is not only that its easy and healthy but it also incorporates your leftovers so that your money and time don’t go in vain. If you are looking for a healthy, light recipe and wanted to save your food follow the simple steps to give a new life to your leftover grilled chicken and make it taste worthy. So let’s start.
Ingredients
3/4 pound leftover grilled chicken breasts (about 2 breasts) or 3/4 pound picked cooked rotisserie chicken meat, shredded
5 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh juice from 2 lemons, divided
4 medium cloves of garlic, finely ground (about 4 teaspoons), split.
Kosher salt and freshly ground black pepper
3/4 pound of finely chopped red cabbage (about 1/2 head)
1 small red onion, thinly sliced
1/3 cup tahini paste
1/2 cup roughly chopped fresh mint leaves
1/2 cup roughly chopped fresh parsley leaves
1/2 cup roughly chopped fresh cilantro leaves
1 tablespoon roasted sesame seeds
Directions:
In a large bowl combine chicken with 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1 teaspoon minced garlic. Season with salt and pepper and rub the chicken with clean palms. Add cabbage and red onion and whisk all ingredients together until combined well. Then set aside the mixture. Take a small bowl, add tahini paste , remaining 2 tablespoons lemon juice and remaining 3 teaspoons minced garlic. Whisk constantly, drizzle in remaining 3 tablespoons of 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. Add fresh mint leaves, fresh parsley leaves, and fresh cilantro leaves 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 and lemon juice as required. Transfer to serving platter or bowl and garnish with remaining sesame seeds. Serve immediately. Salad can be stored in a covered container in the refrigerator for up to 3 days.
