Middle Eastern Chicken & Rice Salad with Tahini Dill Dressing

INGREDIENTS:

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

Salad:

• 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

PREPARATION:

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.