Ingredients
2 tablespoons extra virgin olive oil
1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
1 tablespoon chipotle chili powder
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons honey
chili flakes, salt, and black pepper
4-5 cups shredded kale and/or romaine mixed
2 Persian cucumbers, chopped
1/2 cup oil-packed sun-dried tomatoes, sliced
1 avocado diced/sliced
6 ounces crumbled feta cheese
1 cup mixed herbs: basil, dill, parsley
1-2 cups Tzakiki sauce
2 tablespoons sesame seeds
1/2 cup tahini
1 clove garlic, grated
3 tablespoons toasted sesame oil
2 tablespoons lemon or orange juice
1 tablespoon rice vinegar
1 teaspoon honey
Instructions
1. Preheat oven to 425° F.2. On a baking sheet, toss the chicken, 2 tablespoons olive oil, chili powder, paprika, garlic powder, onion powder, honey, and season to taste with chili flakes, salt, and pepper. Toss well to evenly coat. Roast for 15-20 minutes, until lightly chard.3. Add the kale/romaine, cucumbers, and sun-dried tomatoes to a large salad bowl.4. To make the dressing. Combine all ingredients in a blender or glass jar and blend/whisk until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and season with chili flakes and additional salt.5. Pour some of the dressing over the salad, massaging the dressing into the kale. Add the chicken, avocado, feta, herbs, and sesame seeds. Top the salad with lots of Tzakiki and extra dressing. Lightly toss. Serve and enjoy!