Chicken Tzatziki Avocado Salad

A vibrant, Greek-inspired salad perfect for warm weather. Enjoy seasoned roasted chicken tossed with a creamy lemon tahini dressing, avocado, feta, and tzatziki sauce.

By @halfbakedharvest

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1.5 pounds boneless skinless chicken breasts or thighs cubed
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chipotle chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons honey
• 0 chili flakes
• 0 salt
• 0 black pepper
• 5 cups kale or romaine lettuce shredded
• 2 Persian cucumbers chopped
• 0.5 cup sun-dried tomatoes sliced
• 0.5 cup tahini
• 1 clove garlic grated
• 3 tablespoons toasted sesame oil
• 2 tablespoons lemon or orange juice
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 avocado diced or sliced
• 6 ounces feta cheese crumbled
• 1 cup mixed herbs basil, dill, parsley
• 1 cups tzatziki sauce or as desired
• 2 tablespoons sesame seeds

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed chicken with olive oil, chipotle chili powder, smoked paprika, garlic powder, onion powder, honey, chili flakes, salt, and black pepper in a large bowl.
3. Spread the chicken evenly on a baking sheet and roast in the oven for 20-25 minutes until cooked through and caramelized.
4. While the chicken is cooking, prepare the salad ingredients: shred the kale/romaine, chop the cucumbers, and slice the sun-dried tomatoes.
5. Prepare the tahini dressing by combining tahini, grated garlic, toasted sesame oil, lemon or orange juice, rice vinegar, and honey in a bowl.
6. Assemble the salad: Mix shredded greens with the cucumber, sun-dried tomatoes, avocado, feta cheese, mixed herbs, and the cooked chicken.
7. Drizzle the salad with tahini dressing and top generously with tzatziki sauce and sesame seeds before serving.