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Lemon Rosemary Grilled Chicken Salad with Tahini Dressing

Lemon Rosemary Grilled Chicken Salad with Tahini Dressing

  • Author: RebeccaBlackwell
  • Total Time: 60 minutes
  • Yield: 4 servings


For the Candied Almonds:

  • 1 cup whole almonds
  • 2 tbsp sugar
  • 1 tablespoons butter
  • 1 teaspoon salt
  • a dash of ground cayenne pepper

For the Tahini Dressing:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 2 cloves garlic
  • 1 tbsp fresh rosemary
  • 1 tsp soy sauce
  • Pinch of cayenne pepper (add more to taste)
  • 1 tbsp honey
  • 1 tsp salt
  • 1 tsp ground black pepper


  1. Prepare Lemon Rosemary Grilled Chicken and Roasted Carrots and Dates .
  2. After grilling the chicken, lay the pineapple slices on the grill. Cook just until they begin to caramelize, about 2-3 minutes per side. Cut grilled pineapple into chunks.

To Make the Candied Almonds:

  1. Heat almonds, sugar, butter, salt, and cayenne in a heavy skillet over medium heat.
  2. Cook, stirring constantly, until almonds are toasted and sugar is completely melted and a very deep golden brown, 5-10 minutes.
  3. Dump the almonds onto a sheet of aluminum foil or parchment paper and let cool. Break into chunks.

To Make the Tahini Dressing:

  1. Add all the dressing ingredients to a blender and process until smooth, about 1 minute. Taste and adjust seasoning if desired.

To Assemble the Salad:

  1. Cut chicken into bite-size chunks.
  2. Pile 2 cups of greens on each plate and drizzle with a bit of tahini dressing. Top with a handful of carrots and dates, chicken, pineapple chunks, and almonds.
  • Category: Salads