This easy salad has a dose of healthy fats, high-fiber carbohydrates, refreshing vegetables and lean protein. It features chicken breast tenders breaded with dukkah that’s a snap to prepare. Toasted whole-grain pita stands in for croutons here; be sure to add them to the salad just before serving or they become mushy.

Active time: 30 minutes | Total time: 30 minutes

Dukkah-Crusted Chicken Salad with Tahini Ranch

Ingredients

  • 2 (6-inch/15cm) whole-wheat pita bread pockets
  • 1/4 cup hazelnuts, very finely chopped
  • 2 tsp ground coriander
  • 1 1/2 tsp sesame seeds
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 8 oz. (227g) boneless skinless chicken breast tenders
  • 2 tsp Dijon mustard
  • 2 tsp olive oil
  • 4 cups mixed baby greens
  • 1 lb (454g) ripe tomatoes, cored and diced
  • 1 English cucumber, diced
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup Italian parsley or mint, roughly chopped

For the dressing

  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 garlic clove, minced or pressed
  • 3/4 tsp maple syrup
  • 1/4 tsp black pepper
  • 2 tsp olive oil

Directions

Preheat the oven to 350°F (177°C). Tear the pita into bite-size pieces and arrange in an even layer on a baking sheet. Lightly coat with cooking spray and bake for about 15 minutes, or until golden and crisp. Set aside.

Make the dukkah: Heat a dry sauté pan over medium heat. Add the hazelnuts, coriander, sesame seeds, and cumin and toast, stirring constantly, until fragrant, about 2 minutes. Immediately transfer the mixture to a small bowl to prevent over-toasting. Stir in the salt and pepper.

Preheat a grill pan or nonstick sauté pan over medium heat. Brush the chicken with Dijon mustard, then press the dukkah evenly over the chicken to coat. Drizzle with 2 tsp olive oil. Cook the chicken for 3–4 minutes per side, or until it reaches an internal temperature of 165°F. Reduce the heat if the coating begins to darken too quickly. Transfer the chicken to a cutting board and let rest.

In a small bowl, whisk together the tahini, lemon juice, garlic, maple syrup, and black pepper. Whisk in the olive oil, then add 1–2 tbsp water, as needed, until the dressing reaches a pourable consistency.

In a large serving bowl, combine the toasted pita, greens, tomatoes, cucumber, green onions, and parsley. Slice the chicken thinly against the grain and arrange on top. Drizzle with the dressing and serve.

Serves: 4 | Serving Size: 2 cups salad plus 2 oz. chicken 

Nutrition (per serving): Calories: 341; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 4g; Cholesterol: 35mg; Sodium: 382mg; Carbohydrate: 30g; Dietary Fiber: 6g; Sugar: 7g; Protein: 22g

Nutrition Bonus: Calcium: 12%; Iron: 19%; Potassium: 556mg; Vitamin A: 88%; Vitamin C: 65%

Originally published July 18, 2019; Updated March 2026

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