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LEAFY GREEN CHICKEN SALAD WITH TAHINI VINAIGRETTE

Serves : 4
INGREDIENTS
  • 4 tablespoons organic tahini
  • 3 tablespoons Maille old style whole grain mustard
  • 2 teaspoons Wholesome Sweeteners organic agave
  • 1 clove Melissas organic garlic
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water
  • 1/2 cup Regina white wine vinegar
  • 1/3 cup Napa Valley organic olive oil
  • 1 pound organic boneless skinless chicken breasts
  • 5 ounces organic arugula
  • 1 extra large tomato diced
  • 1 small hothouse cucumber diced
  • 1 small broccoli crown chopped
  • 1/2 red onion diced
  • 1/2 yellow bell pepper diced
DIRECTIONS

Combine tahini, mustard, agave, garlic, salt, pepper, water, vinegar and olive oil in a food processor and blend until smooth, at least 30 seconds.

Remove 3/4 cup of dressing and toss with chicken breasts. Allow to marinate at least 20 minutes.

Transfer chicken to a broiler pan and discard marinade. Broil chicken breasts until cooked through, about five minutes on each side. Cut into bite sized pieces.

Combine remaining ingredients in a salad bowl. Add chicken and toss with 1/2 cup of dressing.