Creamy Tahini Chicken Salad
- 1½pound skinless, boneless chicken breasts (about 4 medium)
- 1teaspoon Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- 3garlic cloves, finely grated
- ⅔cup tahini
- ¼cup fresh lemon juice
- 3tablespoons Dijon mustard
- 1tablespoon honey
- Freshly ground pepper
- 3celery stalks, finely chopped
- 1small red onion, finely chopped
- 1jalapeño or serrano chile, halved, ribs and seeds removed, finely chopped, optional
- ½cup coarsely chopped tender herbs (such as parsley, dill, and/or tarragon)
- ⅓cup coarsely chopped dried fruit (such as Medjool dates, apricots, and/or golden raisins)
- Butter or Little Gem lettuce leaves, cucumber boats, or toast (for serving)
Yield: 4 servings
Instructions
- 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 for 15 minutes. Or place in foil, add some olive oil, seasoning, wrap and back at 350-degrees for about 45-minutes. Let it completely cool IN THE OVEN. Drain and transfer chicken to a cutting board; shred with 2 forks.
- 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.
