July 23, 2018

Chicken and Vegetable Salad with Yogurt Tahini Sauce

Chicken and Vegetable Salad with Yogurt Tahini Sauce. Grilled chicken and vegetables over a quinoa lentil salad with fresh dill, finished with a yogurt tahini sauce. Full of amazing flavor.

Amazing Husband Cooked Meals

If you choose to make one recipe from my website, or just one recipe this summer, this needs to be the one. I wish that I could give you a bite of this delicious meal right now and watch you smile. It. Is. Delicious.

I’ve mentioned before that my husband is a great cook. Especially when it comes to grilling. That man can make some tasty food. My first Mother’s Day as a mama, when my husband asked me what I wanted, I told him it was for him to grill for me.

My husband found a recipe for Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing on Epicurious. He made it for me, and our lives were changed. In other words, we ate it about ten times that summer … at least.

Changes

Over time, we’ve changed it here and there to meet our tastes. I tend to prefer chicken over steak, and we both like lots and lots of vegetables. We’ve changed a few other things as well to make it our version of perfection, but that recipe was a phenomenal starting point.

Chicken and Vegetable Salad with Yogurt Tahini Sauce

We have made this Chicken and Vegetable Salad with Yogurt Tahini Sauce so many times that we try to cut back and serve it a little less frequently these days for the sake of variety. A few weeks ago my son had a friend over for a play date, and we invited his friend’s family to eat dinner with us. Since we hadn’t cooked for them before, it was the perfect excuse to bring this recipe out!

Do yourself, your friends, and your family a favor, and make this delicious meal ASAP.

Chicken and Vegetable Salad with Yogurt Tahini Sauce

Chicken and Vegetable Salad with Yogurt Tahini Sauce. Grilled chicken and vegetables over a quinoa lentil salad with fresh dill, finished with a yogurt tahini sauce. Full of amazing flavor.

5 from 5 votes

Course: Main Course

Prep Time: 40

Cook Time: 20

Servings: servings

Calories: 520

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Ingredients

Chicken

2 pounds chicken breast sliced to be about 1/2″ thick
3 tbsp olive oil
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 tbsp lemon juice
1/2 teaspoon cumin

Quinoa Salad

2/3 cup dry lentils
3/4 cup dry quinoa
1/3 cup fresh dill chopped finely
2 tbsp fresh oregano chopped finely
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp honey
1 teaspoon kosher salt
2 tbsp lemon juice
1/4 teaspoon black pepper
1/4 teaspoon cardamom

Vegetables

1 red onion cut into chunks
1 sweet onion cut into chunks
1 bunch of green onions can be grilled whole
1 bulb fennel tops removed, bottom cut into chunks
1 red bell pepper cut into chunks
1 orange bell pepper cut into chunks
1 zucchini cut into ~1/3″ slices
1.5 cups grape tomatoes grilled whole
2 tbsp olive oil
salt and pepper to taste

Yogurt Sauce

3/4 cup greek yogurt
3 tbsp tahini
3 tbsp fresh lemon juice
3 tbsp olive oil
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon black pepper

Instructions

Quinoa Salad

Cook lentils: Bring about 6 cups of water to a boil. Add lentils and reduce to simmer. Cover with lid tilted slightly so that steam can escape. Simmer for 15 minutes. Remove from heat and drain.
Cook quinoa: Bring 1.5 cups water to a boil. Add quinoa, reduce to simmer, cover. Cook for 15 minutes, or until water is absorbed.
Place lentils and quinoa in a large bowl. Add oregano and dill and stir until well combined.
In a small bowl, mix together olive oil, red wine vinegar, honey, salt, lemon juice, black pepper, cardamom, lemon juice, black pepper, and cardamom. Once combined, pour over quinoa mix and stir until well combined. Store in refrigerator until ready to serve.

Chicken

In a large bowl, mix together all ingredients except for the chicken. Once well combined, add chicken and make sure chicken is thoroughly coated with mixture. Cover and place in refrigerator for at least 3 hours.
Turn grill to 500 degrees. Once temp has been reached turn down to 450 degrees. Place chicken directly on grill and cook until chicken is cooked through, about 3-4 minutes per side.

Vegetables

Cover grill pan with aluminum foil.
Chop vegetables and place in large bowl. Mix with olive oil, salt, and pepper.
Place vegetables on prepared pan.
Turn grill to 500 degrees. Once temp has been reached turn down to 450 degrees.
Place grill pan on grill and cook until desired tenderness, about 10 minutes, tossing occasionally.