Chicken Salad with Tahini-Lemon-Yogurt Dressing

You might be wondering what I did with the no-poach poached chicken yesterday; wonder no more!

This is heavily adapted from the book Salad as a Meal by Patricia Wells. See, it was supposed to be a Chicken Salad with Green Beans, Tahini-Lemon-Yogurt Dressing, and Cilantro. Except I forgot to thaw the green beans, and by the time the chicken was done I didn’t feel like dealing with it. So I just put the chicken on some greens and made the dressing.

Ingredients:

• 2 cloves garlic, halved
• 1/4 C tahini
• 1/2 C plain yogurt
• 2 Tbsp lemon juice
• 1/2 tsp salt

Directions:

1. Mince garlic in food processor or blender.
2. Add remaining ingredients and puree to blend. Taste for seasoning.
3. Use immediately or keeps in the refrigerator for up to 1 week.

The Verdict: It really could have used the cilantro, because I found it rather bland. Not offensive at all, just . . . could have used more. Then again, DH and I are flavor fiends. But it has potential. Will experiment more with this recipe when the salad greens from the CSA start coming in thick and fast.

Related posts:

1. Tahini Dressing
2. Greek Salad with Grilled Chicken
3. Strawberry Spinach Salad with Two-Seed Dressing

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