Tahini & Za’atar Chicken Salad

Rachael Ray Every Day - - 30 Minute Meals -


1 ro­tis­serie chicken

( prefer­ably or­ganic) 1∕2 cup tahini Juice of 11∕2 el­mons (about 6 tbsp.) 2 tbsp. EVOO 2 cloves gar­lic

Salt 1∕4 cup chopped fresh

flat- leaf pars­ley 2 tbsp. fresh dill, finely

chopped 2 tbsp. fresh mint,

chopped 1 tsp. dried oregano 1 tsp. ground cumin 1 tsp. ground sumac

or pa­prika 3 plum toma­toes or 2 toma­toes on the vine, seeded and chopped 1 Cubanelle pep­per,

seeded and chopped 2 Per­sian cu­cum­bers or 1∕3 English cu­cum­ber, chopped 1∕2 white onion, chopped 1∕2 cup canned Is­raeli pick­les or gherkins, chopped Lit­tle Gem or erd elaf let­tuce leaves, for serving Toasted sesame seeds, for gar­nish Hot sauce or harissa, for serving

■ Pull or chop the chicken meat into bite-size pieces. Dis­card the skin and bones or re­serve for an­other use.

■ In a food pro­ces­sor, puree the tahini, le­mon juice, oil, gar­lic, and 1∕4 cup water; sea­son with salt. Add the herbs, cumin, and sumac. Pulse the dress­ing un­til blended.

■ In a large bowl, mix the chicken, toma­toes, Cubanelle pep­per, cu­cum­bers, onion, pick­les, and the dress­ing un­til coated; sea­son.

■ Ar­range a bed of let­tuce leaves on a large plate. Top with the chicken salad. Gar­nish with the sesame seeds. Serve with hot sauce.

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