dinner · lunch · Middle Eastern-inspired
Tahini Lemon Chicken & Eggplant Chopped Salad
A nutty chopped salad with chicken breast, eggplant, and a tahini lemon finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1½ lb chicken breast, cut into pieces
- 4 cups eggplant, cubed
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp tahini
- 3 tbsp lemon juice
- 1 tsp cumin
- 6 cups romaine
Equipment
Large skillet + Large mixing bowl
How to make it
- 1
Whisk the tahini, lemon juice, cumin, olive oil, and salt in a large bowl.
- 2
Cook the chicken breast if needed, then cool slightly. Cook the chicken breast until the center reaches 165°F.
- 3
Toss the romaine, eggplant, and chicken breast with the dressing.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, soy-free, tree-nut-free.
Contains sesame. Packaged ingredients can vary, so check labels and cross-contact information.
