This easy salad has a dose of healthy fats, high-fiber carbs, refreshing vegetables, and lean protein. It features chicken breast tender breaded with dukkah that is easy to prepare. Toasted whole-wheat pita stands in for croutons here; remember to add them to the salad just before serving, otherwise they will become mushy.
Active time: 30 minutes | Total time: 30 minutes
Dukkah-Crusted Chicken Salad with Tahini Ranch
Ingredients
- 2 (6-inch/15 cm) whole-grain pita bread pockets
- 1/4 cup hazelnuts, very finely chopped
- 2 tsp ground coriander
- 1 1/2 tsp sesame seeds
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 oz. (227 g) boneless, skinless chicken breast
- 2 teaspoons dijon mustard
- 2 tsp olive oil
- 4 cups mixed baby greens
- 1 lb (454 g) ripe tomatoes, seeded and diced
- 1 diced English cucumber
- 1/4 cup green onions, thinly sliced
- 1/4 cup Italian parsley or mint, coarsely chopped
For the dressing
- 2 tbsp tahini
- 1 tablespoon lemon juice
- 1 clove of garlic, minced or pressed
- 3/4 tsp maple syrup
- 1/4 teaspoon black pepper
- 2 tsp olive oil
Directions
Preheat oven to 350°F (177°C). Tear the pita into bite-sized pieces and place it in an even layer on a baking sheet. Coat lightly with cooking spray and bake for about 15 minutes or until golden and crispy. Set aside.
Make the dukkah: Heat a dry saute pan over medium heat. Add the hazelnuts, coriander, sesame seeds and cumin and toast, stirring constantly, until fragrant, about 2 minutes. Immediately transfer the mixture to a small bowl to prevent over-roasting. Stir in salt and pepper.
Preheat a grill pan or nonstick saute pan over medium heat. Brush the chicken with Dijon mustard, then press the dukkah evenly over the chicken to cover. Drizzle with 2 tsp olive oil. Cook the chicken for 3-4 minutes on each side or until it reaches an internal temperature of 165°F. Reduce the heat if the coating starts to darken too quickly. Transfer the chicken to a cutting board and let rest.
In a small bowl, whisk tahini, lemon juice, garlic, maple syrup and black pepper together. Whisk in the olive oil, then add 1-2 tablespoons of water as needed until the dressing reaches a pourable consistency.
In a large serving bowl, combine the toasted pita, vegetables, tomatoes, cucumber, green onions and parsley. Thinly slice the chicken against the grain and arrange on top. Drizzle with the dressing and serve.
Serves: 4 | Serving Size: 2 cups lettuce plus 2 oz. chicken
Nutrition (per serving): Calories: 341; Total fat: 16g; Saturated fat: 2g; Monounsaturated fat: 9g; Polyunsaturated fat: 4g; Cholesterol: 35mg; Sodium: 382mg; Carbohydrate: 30g; Dietary fiber: 6g; Sugar: 7 g; Protein: 22g
Nutritional bonus: Calcium: 12%; Iron: 19%; Potassium: 556mg; Vitamin A: 88%; Vitamin C: 65%
Originally published July 18, 2019; Updated March 2026