CHICKEN SALAD WITH ROMAINE AND TAHINI-HERB DRESSING

This salad swaps mayonnaise-based dressing for one made with fresh herbs and tahini, a ground sesame paste used in Mediterranean cooking. It’s as green as the season, with sliced Granny Smith apple and celery adding a delightful crunch. I roasted my own chicken breast, but there’s no shame in using a grocery store rotisserie chicken. If you don’t like romaine, substitute baby spinach or arugula.

Makes: 4 servings

1 ¼ cups lightly packed fresh flat-leaf parsley

⅓ cup lightly packed fresh cilantro

½ cup tahini

½ cup lime juice

¼ cup extra-virgin olive oil

1 tablespoon honey

1 large garlic clove, roughly chopped

Kosher salt and ground black pepper

3 cups shredded cooked chicken

2 medium celery stalks, thinly sliced on the diagonal

1 medium green apple, quartered, cored and thinly sliced

1 small head romaine lettuce (about 12 ounces), cut crosswise into rough 1-inch pieces

1. In blender, combine ⅓ cup water, parsley, cilantro, tahini, lime juice, oil, honey, garlic and

½ teaspoon each salt and pepper.

2. Blend until smooth, about 1 minute, scraping as needed.

3. In a large bowl, toss together chicken, celery and apple. Add herb-tahini puree; fold until well combined.

4. Add romaine and toss to combine. Taste and season with salt and pepper.

— Recipe from “Milk Street 365: The AllPurpose Cookbook for Every Day of the Year”