Grilled Chicken Salad with Honey Tahini

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Servings: 4
Prep Time: 15 MINS
Cook Time: 25 MINS

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RANGER® Free Range Boneless Skinless Chicken Breasts

Step ONE

Bake the Chicken: Season Ranger chicken breasts with salt, pepper, and olive oil. Bake in a preheated oven at 375°F until fully cooked. Let cool, then slice into thin strips.

Step TWO

Prepare the Salad: Mix Little Gem lettuce, cherry tomatoes, radishes, and red onion in a large salad bowl.

Step THREE

Make the Dressing: Whisk together tahini, honey, lemon juice, salt, and pepper in a separate bowl.

Step FOUR

Assemble the Salad: Toss the salad with the dressing, top with sliced baked chicken, and drizzle with additional olive oil.

1 pack	RANGER® Free Range Boneless Skinless Chicken Breasts
	Little Gem lettuce, torn into bite-sized pieces
1 pint	Cherry tomatoes, halved
1	Radishes, thinly sliced
1/2	Red onion, thinly sliced
1/4 cup	Tahini
2 tbsps.	Honey
2 tbsps.	Lemon juice
	Salt and pepper, to taste
	Olive oil, for drizzling and baking

Step 1

Bake the Chicken: Season Ranger chicken breasts with salt, pepper, and olive oil. Bake in a preheated oven at 375°F until fully cooked. Let cool, then slice into thin strips.

Step 2

Prepare the Salad: Mix Little Gem lettuce, cherry tomatoes, radishes, and red onion in a large salad bowl.

Step 3

Make the Dressing: Whisk together tahini, honey, lemon juice, salt, and pepper in a separate bowl.

Step 4

Assemble the Salad: Toss the salad with the dressing, top with sliced baked chicken, and drizzle with additional olive oil.