Description
Ridiculously easy and delicious, this chicken and tahini salad is very satisfying and easy to love even by the picky eaters. Just a few basic ingredients and a delicious sauce. Perfect for when you have leftover chicken.
Ingredients
FOR THE TAHINI SAUCE (makes about 1/2 cup)
- 3 heaping tablespoons tahini (you can use lightly toasted or raw)
- zest of one small organic lemon
- juice of 1/2 lemon
- 3 tablespoons extra virgin olive oil
- 1 teaspoon capers, rinsed
- 6 tablespoons water
- a pinch of salt
- a pinch of pepper
- a pinch of ginger powder
- 1/2 teaspoon local honey OR Yacon syrup
FOR THE SALAD
- 1 bunch asparagus (seasoned with salt, pepper and extra virgin olive oil)
- 2 tablespoons sesame seeds
- 1 cup shredded, cooked / leftover chicken
- 1 cup pressure cooked chickpeas (or canned, rinsed and drained)
- 2 tablespoons extra virgin olive oil
- 1 heaping tablespoon tahini dressing (or more if you want, to taste)
- 1 tablespoon fresh chives, chopped (dry work too)
- juice of 1/2 lemon or more to taste
- salt and pepper to taste (start with 1/4 teaspoon of each)
- Optional: add few drops of red Tabasco or another plant paradox compliant hot sauce
Instructions
- Make the sauce in advance by adding all the ingredients to a blender and combine until creamy. Store the leftover sauce in a jar, for up to a week, and use for other meals.
- Roast the asparagus in the oven, for 10 minutes, at 400F (200C), with salt, pepper and a drizzle of extra virgin olive oil. Let it cool down and chop. Alternatively, if it’s easier for you, you can steam it or sauté it in a pan, or even use it raw.
- Lightly toast the sesame seeds in a pan.
- Add all the salad ingredients to a mixing bowl. Combine, taste, and adjust the seasoning to your liking.
- Serve next to a green salad, or with lectin-free bread.