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 With Tahini Dressing
Servings: 4 - 5
Ingredients
Salad
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
Directions
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.
Enjoy!