Green Tahini Potato and Chicken Salad
Green Tahini Potato and Chicken Salad
Check out this simple and healthy salad recipe by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Technique Mixing
  • Yield 4 servings
  • 2 chicken breasts, skin on
  • 1 tablespoon olive oil
  • Pinch sea salt
  • Pepper
  • 1 lemon, zest and juice
  • Salad:
  • 500 grams new potatoes, washed and cut in half (approx. 122g each allowed)
  • 1 bunch spring onions, tops only (fodmap), chopped
  • 1 cup watercress, sprigs
  • Green tahini pesto:
  • 1 bunch coriander, chopped
  • ½ bunch parsley, chopped
  • ½ cup tahini paste (1 tablespoon max serve FODMAP)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  1. In a large saucepan/steamer, add the potato and boil/steam for 10 minutes or until tender. Drain and leave to cool.
  2. To make the green tahini combine all ingredients in a food processor adding extra liquid until desired consistency is reached, season to taste.
  3. Marinate the chicken in olive oil, lemon zest and lemon juice, salt and pepper.
  4. Place the chicken skin side down on a med-high heat, in a medium sized pan. Turn once golden brown and keep in the pan until cooked through.
  5. Remove the chicken from the pan and slice into large bite size pieces.
  6. In a large bowl combine the potatoes, watercress, spring onion tops, chicken and dressing, mix well.

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