Chicken over beet and arugula salad with lemon-tahini dressing
With precooked beets and a house-made tahini dressing, this gluten-free and hearty chicken salad comes together in a mere 15 minutes.
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Cooking tools:
- Skillet
- Stove
- Paper towel
- Plate
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
Ingredients
- 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- ½ pound peeled roasted beets
- 3 organic scallions
- 1 organic lemon
- 3 ounces organic baby arugula or other leafy greens
- Sunbasket lemon tahini (tahini - lemon juice - brown sugar - shallot-garlic confit - salt)
- 1 teaspoon dried dill
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