Chicken and White Bean Salad with Tahini Dressing
CHICKEN AND WHITE BEAN SALAD WITH TAHINI DRESSING
4 cooked chicken breast halves, skin and bone removed, meat pulled into
2 cans white beans or chickpeas, drained
1 cup diced sweet red or green pepper
1/2 cup thinly sliced green onions
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/2 cup tahini
1/2 cup fresh lemon juice
4 tbsp. water
1 tsp. dried basil or oregano, crushed
1 tsp. salt
1/4 tsp. freshly ground black pepper
Shredded escarole or romaine for lining bowl (optional)
Cured black olives for garnish (optional)
Chopped fresh basil or oregano for garnish (optional)
Combine chicken, beans, diced pepper, onions, parsley and feta in a large bowl. Cover and chill while preparing the dressing.
In a small bowl, mix together tahini, lemon juice, water, basil or
oregano, salt and pepper. Pour over the salad, toss and taste for seasonings.
Adjust if necessary. Serve salad at room temperature or lightly chilled.
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