Categories: Salad

Ingredients

• Dressing:
• 1/4 cup fresh dill
• 1/4 cup olive oil
• 3 tbsp. fresh lemon juice
• 2 tbsp. fresh mint
• 2 tbsp. tahini paste
• 3/4 tsp sea salt
• Pinch black pepper
• Salad:
• 2 chicken breasts
• 1/2 tsp paprika
• 1/2 tsp sea salt
• Pinch black pepper
• 6 cups baby spinach
• 1 cup diced roasted red pepper
• 1 cup cooked and cooled brown rice
• 1/4 cup unsalted pine nuts, toasted

Directions

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 5-6 minutes per side. Transfer to a cutting board.

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

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