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  • Writer's pictureSusie Csorsz Brown

Herby Chicken Salad with Tahini Dressing

This chicken salad started with an idea for an herby salad tossed with a tahini-laced dressing and grew from there. This is an excellent reason to pick up an extra rotisserie chicken next time you are at the market. Note: the rotisserie chickens in our current location are not large; pay attention to the amount of meat indicated below and purchase your birds accordingly).

Dinner on the table, with just a bit of chopping and whisking. Best part: if you employ all of the little hands, it will come together in less than 15 minutes.

Herby chicken salad
Creamy tahini dressing with chicken and herbs

Herby Chicken Salad With Tahini Dressing

Servings: 4 - 5



2 rotisserie chickens, meat shredded to bite-size pieces (you should have about 4 - 5 cups of meat)

4 cups of herbs or flavorful greens, roughly chopped (mix of cilantro, parsley, mint, kale, rocket, etc. use your favorite)

2 tomatoes, chopped into smallish pieces

2 T capers

Tahini dressing

2 cloves garlic, smashed

juice of 2 lemons

1/4 cup tahini

1 T pomegranate molasses

1/2 tsp salt

pinch cumin

Salt and pepper, to taste

1 tsp Aleppo, optional

Salad greens, for serving

Pita chips, for serving


Shred the chicken in a large bowl. Add the chopped herbs/greens, and tomatoes. Toss to combine. Add capers.

In a small bowl, combine the smashed garlic and the lemon juice. Allow the garlic to steep in the lemon juice. If you want a little less garlic oomph, you can fish out a few pieces. Add tahini, molasses, salt and cumin. Mix well to combine. It will start to get thick; you might need to add a spoonful or three to get the dressing to a consistency you like. Taste and add salt and pepper to your liking. Stir in Aleppo, if using.

Add the dressing to the chicken mixture. Toss well to combine.

For serving, pile a handful of salad greens on your plate. Top with pita chips. Top the chips with a scoop of chicken salad.


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