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Wasabi Tahini Chicken Salad

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"Original recipe from NY Time Cooking, with my twist"

Serves 3-4 | Prep Time 15 mins | Cook Time 20 mins

Why I Love This Recipe

an interesting asian-style twist on a traditional Waldorf chicken salad!

Ingredients You'll Need

2 small boneless, skinless chicken breasts (about 1 pound total)
2 tbsp Salt
1/4 cup fresh lime juice, plus more lime wedges, for serving (3 to 4 limes)
1/4 cup tahini
1/2-1 tbsp wasabi paste (up to you)
2 garlic cloves, grated
8 to 10 celery ribs, plus 1/2 cup celery leaves
Sesame seeds, for serving


In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool

While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic and 1/4 cup water until smooth. Cut celery into fine, little pieces and place in a bowl separate from the dressing

Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery

Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges. Can eat hot or chill in the fridge and serve cold


Pairs Well With

serve over a bed of greens or rice, or in a wrap or sandwich!

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