Tahini and Mixed Herb Chicken Salad

Serves: 4


1 rotisserie chicken

½ cup tahini

1 ½ lemons, juiced

2 Tbsp Flying Olive Gremolata, Lemon, Garlic or a Combination of Extra Virgin Olive Oils of Choice

2 cloves garlic

¼ cup chopped fresh Italian parsley

2 Tbsp fresh dill, finely chopped or 2 tsp dried

2 Tbsp fresh mint, chopped or 2 tsp dried

1 tsp dried oregano

1 tsp ground cumin

1 tsp ground sumac or paprika

3 Roma tomatoes or 2 tomatoes-on-the-vine, seeded and chopped

½ green, yellow, or orange pepper, seeded and chopped

1/3 English cucumber, chopped

½ white onion or 2-3 tsp onion powder (plus a little water)

Salt and pepper

Red leaf or Boston/Bibb lettuce leaves for serving or multi-grain rolls or buns

Toasted sesame seeds for garnish

Hot sauce for serving, if desired (I add a little Flying Olive Baklouti Green Chili Extra Virgin to the salad instead of the hot sauce)


Take the meat off the chicken and chop into bite-sized pieces. Discard the skin and bones.

In a food processor, add the tahini, lemon juice, Flying Olive Oil(s) of Choice, garlic, and ¼ cup water. Add the herbs, cumin, and sumac. Pulse the dressing until well blended, scraping down the bowl if needed.

In a large bowl, mix the chicken, tomatoes, pepper, cucumber, onion, and the dressing. Mix until coated. Season with salt and pepper, to taste.

Arrange the lettuce leaves on a large plate. Top with the chicken salad. Garnish with the sesame seeds. Serve with the hot sauce, if desired.

Inspired by a recipe in RachelRayMagazine, July/August 2018.

Submitted by Barb L.