The Hamilton Spectator

Tahini and chicken salad is the perfect pairing

- BONNIE S. BENWICK

When I came across the recipe for chicken salad with a tahini-mayo dressing in Alon Shaya’s new cookbook, clouds parted to reveal golden rays of sun, the perfect pairing of peanut butter and chocolate came into focus and the denouement of “When Harry Met Sally” replayed in my head: Huzzah, naturally, of course! Two great foods made greater together.

The New Orleans chef-restaurate­ur poaches a skinless whole bird with garlic, salt, fresh oregano, thyme and sage, which he says infuses the meat with even more flavour.

I tested it his way and with the meat from a fresh rotisserie bird; in keeping with the ease of recipes in this column, I can say the latter will do your sesame seed paste proud. And you’d be looking for a good-quality tahini — preferably one you can see in a jar, that already looks well blended.

The real genius of his recipe, which I have doctored with carrot and chopped dates, lies in the addition of dukkah, a savoury nut-and-spice blend you can buy or DIY. Stir it in at the last minute so it stays crunchy, and you, too, may have a happy moment.

Tahini Chicken Salad

Makes 4 to 6 servings

You will have about half the tahini mayonnaise left over, which can be refrigerat­ed for three to five days. Stir before using.

Serve with warm flatbread or atop a pile of salad greens.

2 large egg yolks

1⁄4 cup good-quality, thick tahini 1 tsp finely grated zest and 4 tbsp juice from 1 lemon 1 tablespoon water 3⁄4 teaspoon kosher salt 1⁄2 cup extra-virgin olive oil 3 cups cooked chicken (light and dark meat; from 1 whole rotisserie bird, preferably simply seasoned)

6 or 7 scallions, thinly sliced 1 large carrot, scrubbed well and grated (about 1 cup) 3 ounces pitted dates, chopped

1⁄4 cup dukkah (nut and spice blend; see tip below)

Combine the egg yolks, tahini, 3 tablespoon­s of the lemon juice, the water and 1/2 teaspoon of the salt in a blender; purée until smooth. With the motor running, gradually add the oil to form a thick, ultrasmoot­h mayonnaise. The yield is about 1 cup; reserve half for another use.

(Alternativ­ely, you can whisk the first five ingredient­s by hand, quite vigorously, then add the oil as directed above.)

Cut the chicken into bite-size chunks, placing them in a mixing bowl as you work. Pour in the half cup of tahini mayo, the lemon zest and the remaining tablespoon of lemon juice, the scallions, carrot, dates and the remaining 1/4 teaspoon salt, then toss until well incorporat­ed.

Just before serving, stir in the dukkah (so the nut-spice blend stays crunchy). Taste and add

more salt, as needed.

Tip: Dukkah is a savoury nutand-spice blend, available at some supermarke­ts, Middle Eastern markets and through online purveyors including Amazon.ca. Or you can make your

own.

Per serving, based on 6: 330 calories, 23 grams protein, 16 g, carbohydra­tes, 20 g fat, 4 g saturated fat, 95 milligrams cholestero­l, 160 mg sodium, 3 g dietary fibre, 10 g sugar

 ?? RENEE COMET FOR THE WASHINGTON POST ?? Chicken salad with a tahini-mayo dressing. This recipe adds in dukkah, a savoury nut-and-spice blend you can buy or DIY.
RENEE COMET FOR THE WASHINGTON POST Chicken salad with a tahini-mayo dressing. This recipe adds in dukkah, a savoury nut-and-spice blend you can buy or DIY.

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