Leafy Green Chicken Salad with Tahini Vinaigrette

Serves 4

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his refreshing salad may be dairy free, but it’s still great for building strong bones. Tahini (ground sesame seeds), chicken, arugula, tomatoes, broccoli, onion and bell pepper all contain nutrients that are important for bone health. This recipe makes a lot of dressing, but you will end up using most of it for marinating the chicken and using only a little bit for tossing the salad.

Ingredients:

• 4 tablespoons Arrowhead Mills organic tahini
• 3 tablespoons Maille old style whole grain mustard
• 2 teaspoons Wholesome Sweeteners organic agave
• 1 clove Melissa’s organic garlic
• 1/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup water
• 1/2 cup Regina white wine vinegar
• 1/3 cup Napa Valley organic olive oil
• 1 pound Rosie Organic boneless skinless chicken breasts
• 5 ounces organic arugula
• 1 extra large tomato, diced
• 1 small hothouse cucumber, diced
• 1 small broccoli crown, chopped
• 1/2 red onion, diced
• 1/2 yellow bell pepper, diced

Instructions:


1. Combine tahini, mustard, agave, garlic, salt, pepper, water, vinegar and olive oil in a food processor and blend until smooth, at least 30 seconds.

2. Remove 3/4 cup of dressing and toss with chicken breasts. Allow to marinate at least 20 minutes.

3. Transfer chicken to a broiler pan and discard marinade. Broil chicken breasts until cooked through, about five minutes on each side. Cut into bite-sized pieces.

4. Combine remaining ingredients in a salad bowl. Add chicken and toss with 1/2 cup of dressing.

Each 3-cup serving of salad contains: Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 300       12 g     2 g     0 g     70 mg  200 g     18 g     5 g     8 g     32 g     44% DV 193% DV 12% DV 14% DV