Recipe may contain peanuts, tree nuts, milk, soy and sesame.
For a quick and healthy lunch that is ready in 10 minutes, try our chicken and tahini salad.
2 tsp fresh lemon juice
2 tsp hot water
1 tsp gluten-free tahini
30g baby spinach
60g cooked skinless chicken breast, shredded
125g can black beans, rinsed, drained
1/2 Lebanese cucumber, halved lengthways, sliced
1 small carrot, peeled, coarsely grated
1/4 avocado, sliced
2 Method Steps
Step 1Combine the lemon juice(2 tsp fresh lemon juice), water (2 tsp hot water) and tahini (1 tsp gluten-free tahini) in a bowl. Season.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 2Arrange spinach (30g baby spinach), chicken (60g cooked skinless chicken breast, shredded), beans (125g can black beans, rinsed, drained), cucumber (1/2 Lebanese cucumber, halved lengthways, sliced), carrot (1 small carrot, peeled, coarsely grated) and avocado (1/4 avocado, sliced) on a serving plate. Drizzle over the dressing to serve.
All quantities above are averages