Mediterranean Chicken Salad with Lemon Tahini Dressing

1. Preheat the oven to 425°F. Spread the sweet potatoes on the baking sheet, toss w/ avocado oil, & season w/ salt & pepper. Roast for 25 or so minutes or until tender.
2. While the sweet potatoes cook, toss the sliced onion in a bowl with apple cider vinegar, salt & pepper, & set aside.
3. Tip for the chicken - cover the breasts in parchment or plastic wrap & then pound them so they’re an even thickness & will cook more evenly. Season them with paprika, salt, & pepper on both sides. Warm 1 tbsp avocado oil on a medium skillet. Add the chicken breasts. Sear for 2 minutes on each side, then cover & cook until cooked through, about 10-12 minutes depending on the thickness of your chicken. If using a meat thermometer, it’s finished once it reaches 165°F. When finished, cut into slices.
4. While the sweet potatoes & chicken cook, mix together the dressing ingredients & assemble the salad. Place a big bed of spring mix in your salad bowl, then add the rest of the salad ingredients. Remove the onions from the vinegar & add on top of the salad, as well as the chicken & sweet potatoes once they’re finished.
5. Sprinkle the feta, add hummus, & garnish w/ fresh dill. Drizzle w/ the dressing & toss. Enjoy!