You all know I love my mayonnaise. I also love my chicken salad (see here and here) but I get that not everyone is as in-love with mayo salads as I am. Here is a solution to that. It’s also a solution to all that extra tahini sauce you have left over from the roasted eggplant you made. Oh, you don’t have any left? Better double it next time!
I use tahini sauce, and a little bit of yogurt, as the moistener and sauce to this chicken salad. I pair the creamy sauce with sweet raisins, fresh chopped parsley and some chopped pistachios for a middle eastern-feel. This salad couldn’t be more perfect for a summer picnic. I have to say- I may not need mayo in my chicken salad again!
Mid East Inspired Tahini Chicken Salad
2 cooked chicken breasts, shredded
1 stalk celery, chopped small
1/3 cup raisins
1/4 cup chopped pistachios
2 tbsp chopped fresh parsley
1/3 cup garlic tahini sauce
1/4 cup organic yogurt
if needed: water or lemon juice and sea salt
1. Toss together cooked, shredded chicken, celery, raisins, pistachios and parsley.
2. In a separate bowl, whisk together tahini sauce and yogurt. Add water to thin as needed and season with lemon juice and/or sea salt for flavor as desired.
3. Toss salad ingredients with sauce and serve. I like mine straight up on a bed of spinach!