
By Howard Seivright
Warm Mediterranean Greek Salad with Chicken
Instructions
Prep:30minCook:15min
Preheat oven at 375F. Mix Spinach, Bell Pepper, Cucumber and avocado in a mixing bowl and set aside. Cook sweet potato in a small pot of water with 1 tsp of salt. In another small pot, bring chicken stock to a boil and add quinoa, reduce heat to a low simmer and cover for 7 - 10 minutes. Toss cherry tomatoes with the remainder of salt, pepper and olive oil and prepare a small baking tray and place in oven to roast for 15 minutes. Combine Chicken with cooked quinoa. Strain sweet potato and return to pot on medium low heat with oat milk and maple syrup and mash with a masher until smooth.
In food processor, blend all ingredients together except olive oil. Slowly add olive oil until fully incorporated and set aside.
Mix remainder of salad ingredients together except sweet potato. Spread sweet potato on the plate followed by mixed salad ingredients. Form like a mountain. Using a spoon, drizzle tahini dressing and serve!
Updated at: Sun, 28 Apr 2024 00:45:51 GMT
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Ingredients
2 servings

½ cupquinoa

1 cupchicken broth
or water

2chicken breast
cooked sliced

1Sweet Potato
rough cut

¼ cupoat milk

1 tspmaple syrup

1 cupspinach
packed, chopped
0.5Ripe Avocado
diced

½ cupred bell pepper
sliced

2 Tbspfeta cheese

½ cupcucumber
Sliced

2 Tbspcurly parsley
roughly chopped

1 cupcherry tomatoes

1 ½ tspsalt

½ tspblack pepper

1 Tbspolive oil
For Tahini Dressing
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