We like to feast for birthdays in our Martha Turner Sotheby’s International Realty – Kingwood office, and this week we celebrated someone special with a happy-birthday-hour. Since we all make an effort to eat healthfully, I wanted to try a new recipe for kale & hummus salad. Because I was inspired by a famous chef’s segment on Food Network, I wasn’t going to post my recipe. But a friend asked me to share it, and I have modified it to make it my own. I encourage cooks to refer to the original recipe by the glamorous Giada De Laurentiis. This is my variation:
1 chicken breast, baked
1/4 tsp cumin
1/4 tsp thyme
1/4 tsp marjoram
1/4 tsp lemon pepper
1/8 tsp kosher salt + another pinch for dressing
1/3 cup olive oil
1 clove garlic, peeled
3 Tbs tahini paste
1 lemon, juiced
Salad greens – kale or spinach or red leaf lettuce
1 can chick peas (garbanzo beans), rinsed and strained
1 small can mandarin oranges, strained
Preheat oven to 350* and brush baking sheet lightly with olive oil.
Season chicken breast with spice mix.
Bake chicken until cooked through, approx. 20-25 minutes.
When cooled, dice/shred chicken into bite-size pieces.
While chicken is baking, make tahini dressing:
Heat olive oil and garlic clove until olive oil comes to a boil; remove from heat; set aside to cool. Before mixing dressing, discard garlic clove.
Whisk until smooth: tahini paste + fresh lemon juice + garlic olive oil + pinch of salt.
Build salad with greens + mandarin oranges + chicken + chick peas. Dress with tahini dressing.
Tip: When making salad ahead to serve company or to share at a potluck, keep the greens crisp by building the salad upside-down. Mix the dressing in the bottom of the salad bowl. Add the heavy ingredients first. Top with the lettuce and spritz with fresh lemon juice. When it’s time to serve, toss the salad to distribute the ingredients and dressing from the bottom of the bowl. Ta-da, upside-down salad!