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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.
Prep Time40 mins
Cook Time20 mins
Marinate Time3 hrs
Total Time1 hr
Course: Main Course
Cuisine: Mediterranean
Keyword: grilled chicken and vegetable salad with yogrut tahini sauce
Servings: 8 servings
Calories: 520kcal

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.

Yogurt Sauce

  • In a small bowl, stir together all ingredients for yogurt sauce until well combined. Cover and store in refrigerator for at least an hour.

Nutrition

Calories: 520kcal | Carbohydrates: 35g | Protein: 35g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 822mg | Potassium: 1117mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1445IU | Vitamin C: 61.8mg | Calcium: 89mg | Iron: 3.7mg