Main Dishesbonappetit5.0
Creamy Tahini Chicken Salad
A creamy tahini sauce (made with lemon juice and tangy dijon mustard) solves the problem of creating a rich and well-dressed chicken salad without the mayo.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●cutting board
- ●bowl
- ●whisk
📝 Preparation Steps
1
Place 1½ lb. skinless, boneless chicken breasts (about 4 medium) in a medium pot; pour in water to cover and season with kosher salt. Set over high heat and bring to a rolling boil. Remove from heat and let sit ⏱️ 15 minutes. Drain and transfer chicken to a cutting board; shred with 2 forks.
½ lb. skinless, boneless chicken breasts (about 4 medium)1
2
Meanwhile, whisk 3 garlic cloves, finely grated, ⅔ cup tahini, ¼ cup fresh lemon juice, 3 Tbsp. Dijon mustard, 1 Tbsp. honey, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ cup water in a large bowl to combine; season generously with freshly ground pepper. Add shredded chicken, 3 celery stalks, finely chopped, 1 small red onion, finely chopped, 1 jalapeño or serrano chile, halved, ribs and seeds removed, finely chopped, ½ cup coarsely chopped tender herbs (such as parsley, dill, and/or tarragon), and ⅓ cup coarsely chopped dried fruit (such as Medjool dates, apricots, and/or golden raisins) and mix well. Season chicken salad with more salt and pepper if needed. Serve on butter or Little Gem lettuce leaves or toast.
. Dijon mustard3 Tbsp. honey1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tspFreshly ground peppercelery stalks, finely chopped3jalapeño or serrano chile, halved, ribs and seeds removed, finely chopped1Butter or Little Gem lettuce leaves or toast (for serving)
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