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Chicken Salad with Romaine and Tahini-Herb Dressing

Chicken Salad with Romaine and Tahini-Herb Dressing

By Malcolm JacksonFebruary 1, 2023

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

For this main-course chicken salad, we make a creamy-herbal dressing by blending rich, nutty tahini with handfuls of fresh parsley and cilantro, lime juice, garlic and olive oil. Apple, celery and romaine bring light, fresh notes and lots of texture. We especially like a firm, snappy apple such as Honeycrisp or Granny Smith, but use whatever variety you prefer. You will need 3 cups of shredded cooked chicken for the salad; an average-size rotisserie bird should yield just enough meat. If you have walnuts on hand, toast some and sprinkle them on before serving.

Tip

Don’t hesitate to include the tender stems of the parsley and cilantro. They’re just as flavorful as the leaves and the blender breaks them down easily.

Ingredients
  • 1¼

    cups lightly packed fresh flat-leaf parsley

  • ⅓

    cup lightly packed fresh cilantro

  • ½

    cup tahini

  • ½

    cup lime juice

  • ¼

    cup extra-virgin olive oil

  • 1

    tablespoon honey

  • 1

    large garlic clove, roughly chopped

  • Kosher salt and ground black pepper

  • 3

    cups shredded cooked chicken

  • 2

    medium celery stalks, thinly sliced on the diagonal

  • 1

    medium apple, quartered, cored and thinly sliced

  • 1

    small head romaine lettuce (about 12 ounces), cut crosswise into rough 1-inch pieces

Step 1

In a blender, combine ⅓ cup water, the parsley, cilantro, tahini, lime juice, oil, honey, garlic and ½ teaspoon each salt and pepper. Blend until smooth, about 1 minute, scraping the jar as needed.

Step 2

In a large bowl, toss together the chicken, celery and apple. Add the herb-tahini puree; fold until well combined. Add the romaine and toss to combine. Taste and season with salt and pepper.

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