Middle Eastern Chicken & Rice Salad with Tahini Dill Dressing



  • 1/4 cup fresh dill

  • 1/4 cup extra-virgin olive oil

  • 3 tbsp fresh lemon juice

  • 2 tbsp fresh mint

  • 2 tbsp tahini paste

  • 3/4 tsp sea salt

  • pinch ground black pepper


  • 2 6-ounce boneless, skinless chicken breast

  • 1/2 tsp paprika

  • 1/2 tsp sea salt

  • pinch ground black pepper

  • 6 cups lightly packed baby spinach

  • 1 cup diced red peppers

  • 1 cup diced roasted red peppers

  • 1 cup cooked and cooled brown rice (TIP: Use a frozen cooked brown rice, thawed.)

  • 1/2 cup pitted green olives, halved

  • 1/4 cup unsalted pine nuts, optional, toasted

  • 6 Medjool dates, pitted and chopped


  1. Make dressing: In a blender or food processor, blend together all dressing ingredients until smooth. Set aside.

  2. Make salad: Preheat a grill to medium-high. Sprinkle chicken with paprika, salt and pepper. Grill until no longer pink inside, about 5 to 6 minutes per side. Transfer to a cutting board.

  3. In a large bowl, combine spinach, red peppers, rice, olives, pine nuts (if using) and dates. Slice chicken and add to bowl. Drizzle with dressing; toss to coat.