DIRECTIONS

In a blender, combine tahini, lemon juice, lemon zest, vinegar, water, garlic, honey, and salt; puree and set aside.

Heat grill or grill pan to medium-high heat. Season the chicken with olive oil, salt, and pepper. Place chicken on grill and cook, without flipping, for 4-5 minutes on the first side. Flip and then cook for another 4 minutes on the second side. Allow the chicken to rest for 3-4 minutes, then slice.

In a medium bowl, combine the cucumber, grapes, scallions, feta, and chickpeas; add 1/3 cup salad dressing and toss to combine.

To serve: Portion 1/4 cup hummus on four separate serving plates and place four romaine leaves in the hummus. Top with the cucumber-grape salad mixture and sliced chicken and serve with a triangle of pita bread. Remaining dressing may be used as a dipping sauce for the bread.

Ingredients

Creamy Lemon Tahini Dressing

1/4 cup tahini
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon white wine vinegar
1/4 cup water
1 clove garlic
1 teaspoon honey
1/4 teaspoon kosher salt

1 pound boneless, skinless chicken breasts, pounded to uniform thickness
1 tablespoon olive oil
1/4 teaspoon kosher salt
Coarse ground pepper to taste
1/3 English cucumber, trimmed, quartered and cut into 1/2-inch pieces (about 1 cup)
1 1/3 cups halved red California grapes
1/2 cup chopped scallion, green part only
2 ounces feta cheese, crumbled
3/4 cup chickpeas, rinsed and drained
1 cup hummus
16 romaine heart leaves
1 large whole wheat pita round, quartered

DIRECTIONS

In a blender, combine tahini, lemon juice, lemon zest, vinegar, water, garlic, honey, and salt; puree and set aside.

Heat grill or grill pan to medium-high heat. Season the chicken with olive oil, salt, and pepper. Place chicken on grill and cook, without flipping, for 4-5 minutes on the first side. Flip and then cook for another 4 minutes on the second side. Allow the chicken to rest for 3-4 minutes, then slice.

In a medium bowl, combine the cucumber, grapes, scallions, feta, and chickpeas; add 1/3 cup salad dressing and toss to combine.

To serve: Portion 1/4 cup hummus on four separate serving plates and place four romaine leaves in the hummus. Top with the cucumber-grape salad mixture and sliced chicken and serve with a triangle of pita bread. Remaining dressing may be used as a dipping sauce for the bread.

Notes

This recipe may support a healthy immune system.
This is a Clean-eating recipe

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving, without pita: Calories 540; Protein 37 g; Carbohydrate 47 g; Fat 24 g (40% Calories from Fat); Saturated Fat 5 g (8% Calories from Saturated Fat); Cholesterol 75 mg; Sodium 720 mg; Fiber 2 g.