Crunchy Middle Eastern Chicken Salad
OtherNon-vegetarian900 min
A couple of culinary things are a given in my house. One is that, every two or three weeks, I will eat roasted chicken for dinner with good crusty bread and a g...
View ingredients & steps
Ingredients
- 1 whole roasted chicken (store bought is fine)
- 1 batch Greek yogurt tahini (recipe below)
- 2 carrots (peeled and julienned or shredded)
- 1/4 cup almonds (sliced)
- 2 tablespoons fresh cilantro (chopped)
- 1/2 teaspoon za'atar seasoning
- Salt and pepper to taste
- For the​ Greek Yogurt Tahini:
- 1 Clove garlic (peeled)
- 3 tablespoons sesame paste
- 2 tablespoons lemon juice
- 1/4 cup plain Greek-style yogurt
- 3 - 4 tablespoons water
- Salt and pepper to taste
Directions
- Make the tahini sauce by combining the garlic, sesame paste, lemon juice, Greek yogurt and water in the bowl of a small food processor. Puree until fully combined and season with salt and pepper.
- Remove the skin from the chicken and shred or dice the meat.
- Add the chicken to a large bowl along with the shredded carrots and toss with the tahini sauce.
- Stir in the sliced almonds, chopped cilantro and za'atar.
- Season with additional salt and pepper as desired.
- Serve on pita or naan bread with greens such as baby spinach.