Grilled Spring Onion and Asparagus Chicken Salad Sandwich with Cherry Toasted Flax Tahini Dressing

When I first thought of doing a salad a day for the whole summer season, I knew that the traditional dressed green salad wasn’t the only direction I was going. Composed salads are only one variety in what can be referred to as a salad. I knew there would be an occasional sandwich in the mix since I’ve had chicken salad, egg salad, turkey salad sandwiches at one point or another. This is my first foray into the salad sandwich (and with 93 days of summer won’t be the last): a chicken salad sandwich with grilled vegetables and a mildly fruity dressing with a tahini made of toasted flax seeds instead of sesame.

Grilled Spring Onion & Asparagus Chicken Salad Sandwich with Cherry Toasted Flax Tahini Dressing

For the Toasted Flax Tahini:

4 tsp Gold Forest Grains flax seed
1/4 cup Mighty Trio Organics cold pressed canola oil
1/2 tsp salt

In a medium pan, toast the flax seeds over medium high heat for 2-3 minutes until lightly golden. If the seeds start to “pop,” cover with a lid and shake to toast evenly. Add the toasted flax to a blender. Grind to a fine powder. Add the oil and salt. Purée until the mixture is smooth. Set aside.

For the Cherry Toasted Flax Tahini Dressing:

1/4 cup Mighty Trio Organics cold pressed canola oil
1/4 cup roasted eggplant purée (roast a whole eggplant in a 190C/375F oven for 40-45 minutes until soft, then scoop out flesh and purée)
8-10 Sunbest Fruit Orchard fresh cherries, halved, pitted
Reserved Toasted Flax Tahini

In a blender or food processor, add the oil, eggplant purée, cherries and Toasted Flax Tahini. Purée until smooth.

For the salad:

2 cups finely minced cooked chicken
18 Edgar Farms asparagus spears (grilled 6-8 minutes)
4 Sparrows Nest Organics spring onions (split lengthwise, grilled 3-4 minutes)
Reserved Cherry Toasted Flax Tahini Dressing

In a medium bowl, combine the chicken, chopped asparagus, spring onions and dressing. Serve on a bed of greens if you don’t want it as a sandwich, otherwise spoon on to split whole wheat buns. Serves 3-4.

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