Turkey Free Whole30 Lemon-Tahini Chicken Mango Chopped Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts (2 large)
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp olive oil
- 2 tbsp water
- 1 tsp apple cider vinegar
- ¼ tsp ground cumin
- ¼ tsp salt
For the salad
- 1 large head romaine lettuce, chopped into 1-inch pieces (about 8 cups)
- 1 large ripe mango, peeled and diced into ½-inch cubes
- 1 english cucumber, diced into ½-inch pieces
- 2 cups red cabbage, thinly sliced
- 1 red bell pepper, diced
- 3 green onions (green tops only), thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
For serving
- ¼ cup roasted, salted almonds, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the olive oil, cumin, smoked paprika, salt, and black pepper. Rub the mixture evenly over both sides of each breast.
- 2
Heat a grill pan over medium-high heat until very hot, about 2 minutes. Place the chicken breasts on the grill pan and cook undisturbed for 5–6 minutes, until the underside is deeply golden and releases easily from the pan. Flip and cook for another 5–6 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
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