1. If cooking the chicken, add desired seasoning and grill/roast until the chicken reaches an internal temp of 165 degrees F. Let rest for 5-10 minutes and chop.

2. Cut some small discs of fresh pineapple. Sprinkle a bit of brown sugar on the pineapple discs and grill or air fry for ~5 minutes until soft.

3. Combine the lemon tahini dressing ingredients in a small blender and blend until smooth.

4. Assemble the salad with the veggies, edamame, pistachios, pineapple, lemon tahini dressing and sprinkle with black sesame seeds (optional).

5. Enjoy!