Recipe by Claire Matern
1 chicken breast
A crumbly cheese (fresh cowsmilk, goats, or a salty feta work well)
Carefully cut the chicken break in half so you have 2 thin pieces. Season both sides of each piece with salt and pepper and then generously sprinkle Sumac-In Me Crazy on both sides of each piece.
Heat a splash of olive oil in a pan over a moderate heat and add the chicken breasts. As the breasts cook (check to see the color on the first side until it turns a golden color,*) mix a few spoonfuls of tahini with the juice of half a lemon (but adjust to taste) and mix while slowly adding ice water. It will become a creamy dressing. Season to taste.
Add mixed greens to a bowl, thinly slice a watermelon radish and cut up an avocado. Add them to the greens and sprinkle with the cheese.
When the chicken is fully cooked (you can cut into the piece to make sure it’s opaque through out) slice and add to the salad.
Drizzle the tahini over the salad and enjoy!
*You’ll also see the meat turning opaque. That’s the cue to flip the chicken
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