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Say hello to a super satisfying, super filling salad, aka the Super Salad. With grilled chicken, crispy spiced chickpeas, veggies, feta, and a creamy tahini-miso ranch dressing, this dinner salad recipe pivots from summer to winter with ease.
I actually recreated the recipe years ago (to perfection) but never wrote it down. *Face palm* Did you know Jacques Pepin keeps a notebook of every menu he’s ever made? Other food people keep notebooks filled with every meal they eat, whether in a restaurant or at home. I want to be like this. I’ve tried to be like this. I’m tired of forgetting great meals and recipes I’ve created because I FAILED TO WRITE THEM DOWN AGAIN. I’ll remember! I tell myself.
Super Salad with Chicken, Buttery Spiced Crispy Chickpeas, and Herby Tahini-Miso Ranch Dressing
- Yield: 2 servings 1x
Description
A super filling, super satisfying salad (ahem—a super salad) with grilled chicken, crispy spiced chickpeas, fresh veggies, feta, and the best Herby Tahini-Miso Ranch Dressing. A great dinner salad for all seasons!
Ingredients
HERBY TAHINI-MISO RANCH:
- 2 tablespoons tahini paste
- 2 tablespoons white miso
- 1 teaspoon Dijon mustard
- Juice of 1 lemon
- 2 tablespoons mayonnaise
- 1/4 cup buttermilk
- Dash of Worcestershire
- 1 garlic clove, grated on a microplane
- 2 tablespoons finely chopped fresh-flat leaf parsley
- 1 teaspoon finely chopped fresh dill
- 2 tablespoons finely chopped fresh chives
CRISPY SPICED CHICKPEAS:
- One 15-ounce can chickpeas, drained, rinsed and dried
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon butter
- 2 teaspoons za’atar
- 1 teaspoon Urfa Biber chile pepper, optional
- 1 teaspoon Aleppo chile pepper
SALAD:
- 1 large chicken breast, halved horizontally to form two equal-sized cutlets
- 5 ounces mixed greens
- 1/2 cucumber, thinly sliced
- 10 cherry tomatoes, halved
- 3 green onions, finely chopped
- 4 ounces feta cheese, crumbled
Instructions
- To make the dressing: Combine the tahini, miso, Dijon, lemon juice and mayonnaise and whisk vigorously to combine. Add the buttermilk, Worcestershire and garlic clove and whisk until smooth. Stir in the chopped herbs. Cover and refrigerate while you prepare the remaining ingredients.
- Preheat a 10-inch skillet (preferably cast-iron) over medium-high heat. Add the olive oil and butter and heat together; once the butter is melted, add the dried chickpeas and cook for 9 to 10 minutes, stirring frequently, until the chickpeas have turned a golden-brown and are beginning to crisp. Stir in the za’atar, Urfa Biber and Aleppo chiles and season to taste with kosher salt. Transfer to a plate, drizzle with a little more olive oil and allow to cool.
- Heat the same skillet (rinse out if necessary) over medium-high heat. Season the chicken with salt and pepper on both sides and transfer to the preheated skillet. Sear until golden-brown and cooked through, about 2 to 3 minutes per side. Allow to cool slightly before slicing.
- To assemble the salad: Combine the mixed greens, cucumber, cherry tomatoes, green onions and crumbled feta in a serving bowl. Top with a little of the dressing, the spiced chickpeas and the sliced chicken.
- Category: Salads, Chicken