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.

Shaved Carrots and Radish Salad With Herbs & Pumpkin Seeds

INGREDIENTS:

• 1/4 cup olive oil, divided

• 1 cup raw shelled pumpkin seeds

• 1/2 teaspoon ground cumin

• 3/4 teaspoon kosher salt, plus more

• 3 tablespoons fresh lemon juice

• 1 teaspoon honey

• 1/4 teaspoon freshly ground black pepper

• 2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler

• 1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife

• 4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil

• 1/2 cup chopped chives

PREPARATION:

1. Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.

2. Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.

3. Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.

Do Ahead: Dressing can be made 5 days ahead. Chill in a resealable container.