Chicken And Celery Salad With Wasabi Tahini Dressing Recipes

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CHICKEN AND CELERY SALAD WITH WASABI-TAHINI DRESSING



Chicken and Celery Salad With Wasabi-Tahini Dressing image

Inspired by the desire to make use of some leftover wasabi paste, this is the kind of chicken salad that's sure to become a go-to recipe. The best advice here is to make a large batch, and save it for multiple meals. Equally delicious cold or at room temperature, this salad is especially good in a sandwich, tucked into soft potato rolls. Embrace the wasabi and think of it as a hot mustard; you can even dial it back, starting with less, then adding more to taste. Lime juice lends a mellow acidity that rounds out the dressing.

Provided by Sue Li

Categories     dinner, easy, lunch, poultry, salads and dressings, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

2 small boneless, skinless chicken breasts (about 1 pound total)
Kosher salt
1/4 cup fresh lime juice, plus more lime wedges, for serving (3 to 4 limes)
1/4 cup tahini
1 to 2 tablespoons wasabi paste
2 garlic cloves, grated
1/2 teaspoon granulated sugar
8 to 10 celery ribs, plus 1/2 cup celery leaves
Sesame seeds, for serving

Steps:

  • In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.
  • While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.
  • Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.
  • Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.
  • Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.

CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING



Chicken Shawarma Salad with Tahini Dressing image

Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight dinner. Each bite is crisp, bright, and bursting with flavor. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.

Provided by Virginia Vohasek

Time 3h45m

Yield 6

Number Of Ingredients 22

½ cup avocado oil
2 medium lemons, juiced
3 cloves garlic, minced
2 teaspoons cracked black pepper
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon kosher salt
½ teaspoon ground turmeric
½ teaspoon red pepper flakes
1 ½ pounds boneless, skinless chicken thighs
½ cup tahini
¼ cup olive oil
¼ cup water, or more as needed
1 medium lemon, juiced
sea salt and cracked black pepper to taste
½ head romaine lettuce
½ medium head butter lettuce
½ cup chopped fresh parsley
½ cup chopped fresh mint
2 cups cherry tomatoes, halved
½ medium English cucumber, seeded and sliced
1 small red onion, thinly sliced

Steps:

  • Combine avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes in a small bowl and whisk to combine.
  • Place chicken thighs into a gallon-sized resealable bag and pour the marinade over. Rub the marinade into the chicken with clean hands, then press the air out of the bag, seal, and place in the refrigerator. Marinate for at least 3 hours, or up to overnight.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken.
  • Roast in the preheated oven until no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool slightly, then slice into 1/2-inch strips.
  • Place tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper for dressing into a blender. Blend until emulsified, adding additional water as needed to reach desired consistency.
  • Chop romaine and butter lettuces. Place in a large bowl and toss to combine with parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with chicken and drizzle with dressing to taste. Serve immediately.

Nutrition Facts : Calories 559.7 calories, Carbohydrate 17.3 g, Cholesterol 70 mg, Fat 46.7 g, Fiber 6.7 g, Protein 25 g, SaturatedFat 7.2 g, Sodium 423 mg, Sugar 1.6 g

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