Dontcha just love a no cook lunch? Chicken salad can be quite hit or miss, though. I felt called to put my own flavor spin on this classic, knowing my goal was creamy but not heavy, lotsa herbs, and simple add-ins that pack a big flavor punch. Bonus points for veggies! Mission accomplished. What sets this recipe apart is the dreamy spiced tahini dressing in lieu of yogurt or mayo. I promise you this is the least boring and most crave-worthy chicken salad there ever was. I mean just look at that gorgeous golden glow!
The low down on ingredients
Chicken: I used two small, well seasoned chicken breasts that I cooked in the Instant Pot. Rotisserie chicken is great here, too. Tahini: Ditch the mayo and get creamy with nourishing sesame seed butter instead. Olive oil: More healthy fats and creaminess in lieu of traditional mayo. Maple syrup: My go-to unrefined sweetener, which is essential to combat the inherent bitterness of tahini. Curry powder: Make sure its mild! We’re using a bit more than most recipes call for. Celery: Just like in my Healthy Tuna Salad, I love it for crunch, but you can totally omit it or use red bell pepper. Pretty! Cilantro: Just goes so well with this recipe. Green onion: I find green onion far less annoying to chop than red onion, plus I love the extra pop of green. For more punchy flavor, you can use the white parts, too. Cashews and raisins: For crunch and sweet chewiness, respectfully. Toasting the cashews (or buying pre-roasted) brings out the nuttiness. Lemon: Fresh lemon juice brings lovely brightness that wakes up the whole dish. Salt: You’ll need a good amount of salt to make the flavors pop, depending on how seasoned your chicken is.
Let’s make it!
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. I like to add a spritz of fresh lemon to bring it back to life!
I hope you’re as obsessed with this fun recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
2 cups cooked chicken, shredded or cubed ½ cup chopped green onions ⅓ cup cilantro, chopped 1 celery rib, finely chopped ¼ cup roasted cashews, chopped 3 tbsp raisins
For the tahini dressing:
1 ½ tbsp extra virgin olive oil 2 tbsp pure maple syrup 2 tbsp water ½ lemon, juiced (1 ½ tbsp) 3 tbsp tahini 2 tsp curry powder ¾ tsp fine sea salt, plus lots of freshly ground black pepper
