Chicken Salad with Tahini

This was easy and tasty.  I poached a couple of chicken breasts but you could easily substitute some shredded rotisserie chicken.

2 skinless, boneless chicken breast halves
1/3 cup tahini (roasted or regular)
1/4 cup water
juice of 1 lemon
3 tablespoons garlic oil
1 red bell pepper, cut into thin strips
1/2 pound thin green beans, trimmed
a few tablespoons toasted sesame seeds
salt for cooking

Bring a large pot of water to boil, throw in some salt. Drop in the chicken breasts and bring the water back up to a boil. Immediately slam a lid down on the pot and take the whole thing off the heat. Let is sit UNDISTURBED for 30 minutes.  Remove the chicken breasts to a cutting board and let cool.  Bring the pot of water back up to a boil and drop in the green beans.  Let them boil for 2 minutes and then drain and immediately cool them down by running them under cold water or dropping them into an ice bath.

When the chicken is cool, shred it.  Combine it with the green beans and the bell pepper.  Oh yeah, if you have any scallion greens, throw some of those in too. Mix up the tahini, water, lemon juice, and garlic oil.  Spread the dressing on the salad ingredients. Top with the toasted sesame seeds and serve.

One response

  1. Reblogged this on Delightful Digestion and commented:
    This recipe looks like a great option for a lunch that you can prepare in advance and take to work if you wanted to. Sounds delicious!
    Tahini is fairly easy to find in Singapore too. I bought mine in Fairprice Finest in Somerset, but have seen in health shops and cold storage too.

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