Tahini Chicken Salad
I’m not bragging (well, maybe a little) but my Fruity Nutty Chicken Salad has become a classic with my clients. But I’m getting tired of it. I show it almost everywhere I go. I demo it in cooking classes, I use it for easy lunches at speaking engagements. Enough!
As I was thinking about all of my Greek and Mediterranean influences, I thought, tahini would be delicious as a salad dressing. Enter - Tahini Chicken Salad. Protein, healthy fats and just enough veggies (feel free to change up the veggies too.) The sesame seeds give it a bit of crunch too. I love the nutty flavor of tahini, and it’s something people don’t think about everyday. The dressing alone makes an excellent dipping sauce too. Perfect for zucchini fries or crudité. Double the dressing and keep it in the fridge for topping almost anything.
Tahini Chicken Salad
Ingredients
Method
- Place the tahini paste in a mixing bowl large enough to accommodate all of the other ingredients.
- Mix in the water, a little at a time. You may not need all of it. At first the tahini will "seize" and get very thick, as you continue to add water it will begin to thin out. You want the consistency of heavy whipping cream.
- Add the lemon juice and stir to combine, then add the cumin, and season to taste with salt and pepper.
- Add the chicken and stir to completely coat. Then add the diced vegetables and olives. Top with sesame seeds when serving, if you like.
Pro Tip
Use this Naked Chicken recipe to quickly cook the chicken in an instant pot:
https://www.livingdelishandnutrish.com/blog/salsa-chicken)