Grilled Tahini Chicken Caesar Sandwiches
Delicious grilled chicken caesar sandwiches with fresh tahini slaw and all of the toppings your heart desires. These chicken caesar sandwiches use a flavorful, dairy free tahini caesar marinade that doubles as the slaw dressing! You'll LOVE these sandwiches for an easy summer dinner or lunch.
Servings 4 servings
Calories 488kcal
Ingredients
- For the marinade & dressing:
- 1/4 cup drippy tahini (we use Soom tahini)
- 1 tablespoon olive oil
- Juice from ½ large lemon (about 2-3 tablespoons fresh lemon juice)
- 1 clove garlic, grated or finely minced (or sub ¼ teaspoon garlic powder)
- 1 teaspoon very finely diced capers
- 2 teaspoons caper brine (from the jar of capers)
- 1 teaspoon dijon mustard (we love a grainy dijon!)
- 3 tablespoons warm water
- Plenty of freshly ground salt and black pepper
- For the chicken:
- 4 larger boneless skinless chicken thighs or 4 medium to smaller chicken breasts
- Freshly ground salt and pepper
- For the tahini caesar slaw:
- 1/2 cup shredded green cabbage
- ½ cup shredded red cabbage (or do a blend of both!)
- 1/2 cup shredded carrots
- ¼ cup chopped green onion
- 1 teaspoon pure maple syrup
- Freshly ground salt and pepper
- For assembling:
- 4 hamburger buns of choice (I love Dave’s Killer Bread or brioche!)
- 1 large ripe avocado, sliced
- 1 roma or heirloom tomato, sliced
Instructions
- Mix the dressing ingredients together in a small bowl until smooth: tahini, fresh lemon juice, garlic, diced capers, caper brine, dijon mustard, warm water and freshly ground black pepper. Please note that most caesar dressings are pretty heavy on the salt and that's also important in this recipe to bring out the flavor and make it taste like a true Caesar salad dressing/marinade. Be generous with your salt and pepper!
- Add the chicken to a large bowl or shallow dish and pour half of the dressing on top, reserving the other half for the slaw. Use tongs or a fork to mix the chicken with the dressing, then cover and place in the fridge; allow chicken to marinate for at least 30 minutes or overnight. Place reserved dressing in a small container and set aside in the fridge for later
- Once ready, make the slaw: in a medium bowl, combine the cabbage, carrots, green onion and pure maple syrup. Add the remaining reserved dressing and toss together until well combined. Season with additional salt and pepper to taste, if necessary. Place in the fridge while you grill your chicken.
- Preheat your grill to 400 degrees F. Grill for about 6-8 minutes per side until chicken reaches an internal temperature of 165 degrees F. If you’d like, you can also toast the buns for 1-2 minutes.
- To prepare: place chicken on bun bottom, then top with slaw, sliced avocado and tomato slice then top with remaining bun. Serves 4. Enjoy!
Notes
Bake instead of grill: feel free to bake the chicken for 15-20 minutes at 400 degrees F until the chicken reaches an internal temperature of 165 degrees F.
Nutrition
Serving: 1sandwich (with toppings) | Calories: 488kcal | Carbohydrates: 39.5g | Protein: 30.1g | Fat: 23.8g | Saturated Fat: 3.7g | Fiber: 5g | Sugar: 7.3g