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Middle Eastern Chicken Salad
with Roasted Chickpeas & Tahini Dressing
30 MIN
2 Servings
From the Test Kitchen
For this delicious salad (which draws on classic Middle Eastern flavors), we’re tossing together crisp romaine, dukkah-roasted vegetables, and sweet raisins with a rich, creamy tahini-lime dressing, then topping it all with bites of tender chicken glazed in the pan with smoky harissa.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories620 Cals (est.)
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
- 1 15.5 -Ounce Can Chickpeas
- 1 Romaine Lettuce Heart
- 4 oz Sweet Peppers
- 1½ Tbsps Golden Raisins
- 1 Lime
- 2 Tbsps Tahini
- 2 Tbsps Sliced Roasted Almonds
- 1 Tbsp Red Harissa Paste
- 6 oz Carrots
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1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel the carrots and thinly slice on an angle. Drain and rinse the chickpeas. Line a sheet pan with foil, then top with a layer of paper towels; spread the drained chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry. Keeping the foil on the sheet pan, discard the paper towels and any loose chickpea skins. Place the prepared peppers and carrots on the sheet pan of prepared chickpeas. Season with salt, pepper, and the dukkah; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until the chickpeas are golden brown and the vegetables are tender when pierced with a fork (be careful, as the chickpeas may pop as they roast). Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, to make the glaze, in a bowl, combine the harissa paste and 1/4 cup of water. Roughly chop the lettuce; place in a large bowl. To make the dressing, halve the lime crosswise; squeeze the juice into a separate bowl. Add the tahini and 2 tablespoons of water; season with salt and pepper. Whisk to combine.
3
Cook & glaze the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat.
4
Make the salad & serve your dish:
To the bowl of chopped lettuce, add the roasted vegetables, raisins, and dressing. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the glazed chicken. Garnish with the almonds. Enjoy!
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel the carrots and thinly slice on an angle. Drain and rinse the chickpeas. Line a sheet pan with foil, then top with a layer of paper towels; spread the drained chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry. Keeping the foil on the sheet pan, discard the paper towels and any loose chickpea skins. Place the prepared peppers and carrots on the sheet pan of prepared chickpeas. Season with salt, pepper, and the dukkah; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until the chickpeas are golden brown and the vegetables are tender when pierced with a fork (be careful, as the chickpeas may pop as they roast). Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, to make the glaze, in a bowl, combine the harissa paste and 1/4 cup of water. Roughly chop the lettuce; place in a large bowl. To make the dressing, halve the lime crosswise; squeeze the juice into a separate bowl. Add the tahini and 2 tablespoons of water; season with salt and pepper. Whisk to combine.
3
Cook & glaze the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat.
4
Make the salad & serve your dish:
To the bowl of chopped lettuce, add the roasted vegetables, raisins, and dressing. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the glazed chicken. Garnish with the almonds. Enjoy!
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