Mediterranean Grilled Romaine Salad with Tahini Dressing
Whether you're entertaining guests or just making a quick dinner for yourself, this salad is a celebration of bold tastes and wholesome goodness.
Ingredients
- 2 romaine hearts
- Olive oil spray or a light brush of olive oil
- Kosher salt and black pepper, to taste
- 6 ounces grilled chicken breast, thinly sliced
- ½ cup canned artichoke hearts, drained and quartered*
- ½ cup cherry tomatoes, halved
- ¼ cup kalamata olives, sliced
- ¼ to ½ cup crumbled feta cheese
- Chopped fresh parsley or mint, for garnish
- Optional extras: diced cucumbers, diced red onion, roasted red peppers, toasted nuts
For the Creamy Tahini Dressing (makes about ⅔ cup)
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ¼ to ½ teaspoon garlic powder, or one clove minced
- ¼ to ½ teaspoon smoked paprika
- 3 to 4 tablespoons water, to thin
- ¼ teaspoon kosher salt, more to taste
- Optional: ¼ to ½ teaspoon cumin, pinch of black pepper, 1 to 2 tablespoons minced fresh herbs (parsley, dill, cilantro, basil, mint or chives).
Instructions
Make the dressing:
- In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, smoked paprika, and salt. The mixture will thicken into a paste. Gradually whisk in water, a little at a time, until the dressing becomes smooth and pourable. Taste and adjust the seasonings as needed, then set aside.
Prep the romaine:
- Rinse the romaine hearts under cold water and pat them completely dry with a towel.
- Place each heart on a cutting board and slice lengthwise down the center, keeping the root end intact so the leaves stay together. You’ll have 4 long romaine spears.
- Lightly spray or brush the cut sides with olive oil and sprinkle with a pinch of salt and black pepper.
Grill the romaine:
- Heat a grill or grill pan to medium-high. Place the romaine spears cut-side down and grill for 1 to 2 minutes until lightly charred. Mist the top sides with oil spray (or lightly brush with olive oil), then flip and grill for another minute if you prefer a bit more char. Remove from heat.
Assemble the salad:
- Arrange 2 romaine spears on each plate. Top with 3 ounces of sliced grilled chicken, artichokes, tomatoes, olives, and feta. Drizzle with tahini dressing and sprinkle with fresh herbs. Add any extra toppings for crunch and flavor.
Notes
• Go meatless by swapping the chicken with chickpeas, black beans, shelled edamame or tofu.
• Use any favorite dressing you like— try my Hummus Dressing, Lemon Vinaigrette, Honey Mustard Vinaigrette, Ranch Dressing, or Tomato Basil Vinaigrette!
Nutrition Information per serving
Serving Size: 1 serving without dressing (add 45 calories per tbsp Creamy Tahini Dressing)Calories: 240Carbohydrates: 7gProtein: 30gTotal Fat: 10g— Unsaturated Fat: 6.5g— Saturated Fat: 3.5gCholesterol: 105mgSodium: 650mgFiber: 3gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.