Mayo haters, this one’s for you. 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 world’s most polarizing condiment. Side benefits include picnic tote-ability—even mayonnaise fans can admit it doesn’t do well in the sun—and its capacity to retain its flavor and texture when eaten straight from the fridge for lunch the next day.
What you’ll need
Medium Pot with Lid
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New Star Foodservice Measuring Cups and Spoons Set
$12 At Amazon
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
Preparation
Step 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.
Step 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.
Recipe notes
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