Creamy Tahini Chicken, Broccoli and Quinoa Salad
Equal parts nutritious and delicious, my creamy chicken salad has it all. A delicious tahini-imbued yoghurt and herb dressing coats the chicken and broccoli, while hardworking quinoa bolsters every bite. Then there’s the crunchy texture of pepitas, the vibrant colour of cherry tomatoes and the fresh flavours of lemon, garlic, and that herbaceous dressing.
What I love most about this creamy tahini chicken, broccoli and quinoa salad recipe
While it may look impressive enough to take along to a party or barbecue, it’s easy enough to prepare for a weeknight meal. It’s feel-good fare – think plenty of vegies and protein-rich quinoa and chicken – but this salad is made all the more moreish thanks to its beautifully balanced creamy, nutty, tangy dressing.
What goes into this creamy tahini chicken salad?
Chicken: chopped chicken tenderloins get doused in a delicious marinade before being cooked until golden.
Marinade: lemon juice, garlic, dried oregano and olive oil infuse the chicken with Mediterranean panache.
Quinoa: this clever grain makes the salad heartier, while adding protein.
Vegetables: broccoli and tomato bring vibrant hues and flavour.
Pepitas: nutritious pumpkin seeds add crunch and feel-good factor.
Yoghurt and herb dressing: Greek-style yoghurt, tahini, lemon juice, olive oil, garlic, parsley and mint form the most delicious creamy salad dressing.
Looking to mix things up this salad season? Find more chicken salad recipe inspiration here.
Ingredients (18)
600g chicken tenderloins, chopped
2 tbsp fresh lemon juice
1 garlic clove, crushed
1 tsp dried oregano
2 tbsp extra virgin olive oil
200g (1 cup) tri-colour quinoa, rinsed, drained
500ml (2 cups) water
370g broccoli, cut into small florets, stem thinly sliced
250g cherry tomatoes, halved
45g (1/4 cup) pepitas, toasted
Yoghurt herb dressing
200g (3/4 cup) Greek-style yoghurt
75g (1/4 cup) tahini
80ml (1/3 cup) fresh lemon juice
1 tbsp extra virgin olive oil
1 garlic clove, crushed
1 tbsp water
1/4 cup finely chopped fresh continental parsley leaves
1/4 cup finely chopped mint leaves
Method
Step 1
Combine chicken, lemon juice, garlic, oregano and 1 tbsp olive oil in a bowl. Season. Cover and place in the fridge for 1 hour to marinate.
Step 2
Meanwhile, place quinoa and water in a small saucepan, then bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until the water has been absorbed and the quinoa is tender. Transfer to a large serving bowl and cool completely.
Step 3
Heat remaining oil in a large frying pan over medium heat. Cook chicken mixture, stirring occasionally, for 5-6 minutes or until golden and cooked through. Set aside to cool slightly.
Step 4
Meanwhile, blanch the broccoli in a saucepan of boiling water for 2-3 minutes until just tender. Drain well and set aside.
Step 5
To make the yoghurt herb dressing, combine yoghurt, tahini, lemon juice, olive oil, garlic, water, parsley and mint in a bowl. Season.
Step 6
Add broccoli, tomato and chicken mixture to the quinoa. Drizzle two-thirds of the dressing over the salad and toss gently to combine. Drizzle over remaining dressing, sprinkle with pepitas and serve.
Nutrition per serving
Energy: 2055 kj (491cal)
Protein: 35.4g
Total Fat: 23.9g
Saturated: 4.1g
Carbohydrate Total: 35.7g
Sugars: 3.7g
Sodium: 91mg
Cholesterol: 0.1g
