Middle Eastern Warm Chicken Salad

Looking for a nutritious and flavourful low carb meal? This Middle Eastern Warm Chicken Salad is perfect for you! Using an airfryer or a standard oven, this recipe is quick, healthy, and packed with vibrant flavours. The combination of tender chicken, roasted veggies, and a creamy tahini dressing will make this dish a standout in your meal rotation.

Ingredients:

• 1 kg chicken strips
• 1 cauliflower, cut into florets
• 2 red capsicums, diced
• 1/2 red onion, finely sliced
• 1/2 bunch flat-leaf parsley, chopped
• Olive oil
• Mingle All-Purpose or Zaatar seasoning

Dressing:

• 1/3 cup tahini
• 1/3 cup water
• 1/4 cup lemon juice
• 1 teaspoon cumin
• 1/4 teaspoon chilli powder
• Pinch of salt

Instructions (Airfryer):

1. Prepare the Chicken and Vegetables:
• Preheat your airfryer to 180°C (350°F).
• In a large bowl, toss the chicken strips, cauliflower florets, diced capsicums, and sliced red onion with a drizzle of olive oil and Mingle seasoning.
• Arrange the seasoned chicken and vegetables in the airfryer basket. You will need to do this in batches
2. Airfry:
• Cook the chicken and vegetables in the airfryer for 15-20 minutes, shaking the basket halfway through to ensure even cooking. The chicken should be cooked through and the vegetables tender with a slight char.
3. Prepare the Dressing:
• In a small bowl, whisk together the tahini, water, lemon juice, cumin, chilli powder, and a pinch of salt until smooth and well combined.
4. Assemble the Salad:
• Once the chicken and vegetables are done, transfer them to a large serving bowl.
• Add the chopped parsley and toss to combine.
• Drizzle the tahini dressing over the salad and give it a gentle toss to coat everything evenly.
5. Serve:
• Divide the salad into six servings and enjoy warm.

Instructions (Standard Oven):

1. Prepare the Chicken and Vegetables:
• Preheat your oven to 200°C (400°F).
• In a large bowl, toss the chicken strips, cauliflower florets, diced capsicums, and sliced red onion with a drizzle of olive oil and Mingle seasoning.
• Spread the seasoned chicken and vegetables in a single layer on a baking sheet lined with parchment paper.
2. Roast:
• Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred. Stir halfway through the cooking time to ensure even roasting.
3. Prepare the Dressing:
• In a small bowl, whisk together the tahini, water, lemon juice, cumin, chilli powder, and a pinch of salt until smooth and well combined.
4. Assemble the Salad:
• Once the chicken and vegetables are done, transfer them to a large serving bowl.
• Add the chopped parsley and toss to combine.
• Drizzle the tahini dressing over the salad and give it a gentle toss to coat everything evenly.
5. Serve:
• Divide the salad into six servings and enjoy warm.

Macros (per serve, based on 6 servings):

• Protein: 35g
• Fat: 28g
• Net Carbs: 10g
• Fibre: 5g

This Middle Eastern Warm Chicken Salad is not only delicious but also fits perfectly into a low-carb diet. The high protein content from the chicken helps keep you full, while the healthy fats from the tahini dressing add richness and flavour. The roasted vegetables provide essential nutrients and fibre, making this dish a balanced and satisfying meal.

Enjoy this delightful and healthy Middle Eastern Warm Chicken Salad, perfect for any occasion!

Looking for Low Carb Meal Ideas?

Big Mac Salad

Dr Lucy's Lovely Summer Salad

Airfryer Chicken and Two Salads

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