Description
A vibrant and healthy Chicken Tzatziki Salad featuring tender roasted chicken seasoned with smoky chipotle and paprika, fresh kale and romaine, crisp cucumbers, creamy avocado, tangy sun-dried tomatoes, and crumbled feta. Tossed with a rich blend of tahini, sesame oil, and herbs, and topped generously with refreshing tzatziki sauce, this salad is perfect for a hearty yet light meal ready in just 25 minutes.
Ingredients
Chicken and Seasoning
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
- 1 tablespoon chipotle chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons honey
- Chili flakes, salt, and black pepper, to taste
Salad
- 4-5 cups shredded kale and/or romaine mixed
- 2 Persian cucumbers, chopped
- 1/2 cup oil-packed sun-dried tomatoes, sliced
- 1 avocado, diced or sliced
- 6 ounces crumbled feta cheese
- 1 cup mixed fresh herbs: basil, dill, parsley
- 2 tablespoons sesame seeds
- 1-2 cups tzatziki sauce
Dressing
- 1/2 cup tahini
- 1 clove garlic, grated
- 3 tablespoons toasted sesame oil
- 2 tablespoons lemon or orange juice
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- Chili flakes and salt, to taste
- 1/4 to 1/2 cup water, to thin
Instructions
- Preheat Oven: Preheat your oven to 425° F (220° C) to prepare for roasting the chicken.
- Season and Roast Chicken: On a baking sheet, toss the cubed chicken with 2 tablespoons olive oil, chipotle chili powder, smoked paprika, garlic powder, onion powder, honey, and season with chili flakes, salt, and black pepper. Toss until evenly coated. Roast in the preheated oven for 15-20 minutes until the chicken pieces are lightly charred and cooked through.
- Prepare Salad Base: In a large salad bowl, combine the shredded kale and/or romaine, chopped Persian cucumbers, and sliced sun-dried tomatoes to create the fresh vegetable base for the salad.
- Make Tahini Dressing: In a blender or a glass jar, combine the tahini, grated garlic, toasted sesame oil, lemon or orange juice, rice vinegar, honey, chili flakes, and salt. Blend or whisk until smooth. Add 1/4 to 1/2 cup water gradually to thin the dressing to your desired consistency. Adjust seasoning by tasting and adding more chili flakes or salt if needed.
- Assemble Salad: Pour some of the tahini dressing over the kale and romaine, massaging it into the greens to soften them slightly. Add the roasted chicken, diced avocado, crumbled feta cheese, mixed fresh herbs, and sesame seeds. Top the entire salad with generous dollops of tzatziki sauce along with extra dressing as desired.
- Toss and Serve: Lightly toss the salad to combine all ingredients evenly without breaking the avocado or disintegrating the toppings. Serve immediately and enjoy this flavorful, healthy meal.
Notes
- For best flavor, use fresh herbs like basil, dill, and parsley.
- Adjust the amount of chili flakes according to your preferred spice level.
- You can substitute the sun-dried tomatoes with cherry tomatoes if preferred.
- To make the salad vegan, omit the feta and use a vegan tzatziki alternative.
- If fresh tzatziki sauce is not available, store-bought tzatziki works well.
- Massaging the kale with dressing helps tenderize it and improve flavor absorption.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean