Spicy chicken salad with tahini dressing
- 2 tablespoons cumin powder
- 600g chicken breast fillets
- 1 large (500g) fennel bulb, halved, shaved
- 1 small red onion, shaved
- 2 red grapefruit, peeled, sliced
- 200g low-fat plain yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- dill sprigs, to serve
- ½ x 75g punnet pomegranate seeds
1 Preheat the oven to 220°C. Line an oven tray with baking paper. Sprinkle cumin all over chicken. Spray chicken with oil. Heat a large non-stick frying pan over medium-high heat. Cook chicken for 2 minutes each side, or until browned.
2 Transfer chicken to prepared tray. Bake for 10 minutes, or until cooked. Remove from oven. Rest for 5 minutes. Season. Slice.
3 Meanwhile, arrange the fennel, onion and grapefruit on a large serving platter. Whisk the plain yoghurt, juice, 1 tablespoon of warm water and tahini in a small bowl until combined. Season.
4 Arrange chicken over the salad on the platter. Dollop the tahini yoghurt over the top. Season salad with freshly ground black pepper. Sprinkle with dill and pomegranate seeds to serve.
Nutrition Info (per serve)
Total fat 7.4g
–Saturated fat 1.3g
Dietary fibre 7.0g
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