Serves 2


For the salad:

2 ea Chicken breast, Skinless

½ cup Olive oil

½ tbsp Garlic, grated on microplane

1 tsp Onion powder

½ tbsp Cumin, ground

½ tsp Ginger, grated on a microplane

1 tbsp Paprika, smoked

1 tsp Sea salt

2 ea Romaine heads, trimmed of outer leaves

4 ea Early girl tomatoes, quartered

1 ea Avocado, diced

4 ea Scallions

For the dressing:

¼ cup Tahini

2 tbsp Fresh lemon juice

1 tbsp Maple Syrup (

1 tbsp Rice wine vinegar

1 tbsp Toasted sesame oil

½ tsp Garlic, grated on microplane

Water (to thin as necessary)

¼ cup Parsley, minced

Sea salt and black pepper to taste.

Method & Notes:

4 hours or the night before, Combine the olive oil, garlic powder, onion powder, cumin, ginger, paprika, sea salt, and evenly disperse over the chicken breasts.

Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.. Once hot, grill the chicken breast over high heat and baste with more of the marinade. Cook until done, about 4 minutes each side. Next, Allow the chicken to rest on a cutting board while you finish the grilling. While grill is still hot, slice one head of romaine (save the other side for the raw salad) in half, drizzle cut side with some olive oil, and grill over high heat until charred but still has some bite to it. Remove from grill and allow to cool completely. Next, Grill the scallions in the same manner. Slice the grilled romaine and raw romaine in to strips and combine.

For the tahini dressing, combine all the ingredients in a bowl and whisk until emulsified. Season to taste with salt and freshly cracked black pepper. (can be made ahead of time)

To finish the salad, Slice the chicken into slices and season with a little more sea salt. Place the romaine mixture in a bowl, top with sliced chicken, diced tomatoes, charred scallions and diced avocado. Drizzle the tahini dressing over the salad and enjoy.