Healthy eating is all about thinking and prepping ahead of time. Leftover rotisserie chicken is something I always like to have on hand to make quick and healthy meals. I made this Arugula, Beet and Chicken Salad with Tahini Dressing in about 5 minutes with ingredients I had on hand. Only 5 minutes to prepare and about 480 calories… what’s easier than that?
Try this tip- next time you are going to cook a rotisserie chicken for dinner, cook two and use the second in your recipes all week. This is a great time-saver as well as a diet-saver. I shred the extra chicken, leave it in an airtight container, and use it over 4 or 5 days. You can see why I love to use my Ronco Rotisserie to cook ahead and use for all kinds of meal planning.
Arugula, Beet and Chicken Salad with Tahini Dressing
Ingredients (for one salad)
- 2 cups baby arugula
- 2 precooked packaged beets
- 5 cashews
- 1 slice purple onion
- 1 ½ ounces goat’s cheese
- 2 tablespoons tahini dressing (see recipe below)
- 1 hard boiled egg- precooked and packaged are a time-saver
- Precooked rotisserie chicken, 3 ounces
Assemble all salad ingredients on a plate and top with 2 tablespoons of tahini dressing
- 1/4-cup water
- 2 teaspoons apple cider vinegar
- 1 tablespoon lemon juice
- 4 garlic cloves
- 1/4-teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon ground black pepper
- ½ cup Low-fat plain Greek yogurt
To make Tahini Dressing- Combine all ingredients for Tahini Dressing (except for Yogurt and Parsley) in blender or food processor. Blend until all ingredients are completely blended and garlic is pureed. Add yogurt to processor and pulse to blend.
Store extra dressing in an airtight container in your refrigerator for up to 2 weeks. Use on salads and grilled vegetables.
Chef Paja-Dejur Sanchez