So, Let’s Talk Chicken Salad with Tahini Dressing!

You know that dish you end up making way more often than you admit, because it’s super comforting but isn’t plain ol’ ‘comfort food’? That’s this chicken salad for me—especially with this nutty tahini dressing that I once accidentally made far too thick…and honestly, it was still good. Picture this: last summer, kitchen window open, music playing (The Kinks, in case you care), and a chicken salad that I thought was just for me—then suddenly everyone’s crowding around with forks, like pigeons. That’s when you know it’s a keeper.

Why I Always Come Back to This Salad

I make this when I’ve grilled too much chicken the night before, or when someone (usually me) forgets to plan dinner. My family basically polishes the bowl clean every time, even if I use those pre-cooked chicken strips from the shop (don’t judge, they’re handy in a pinch). The tahini dressing is…well, my kids say it tastes a bit like peanut butter but fancier. If you’re sick of boring mayo salads, this is your ticket out. Bonus: you throw it together in one bowl, and if you’re feeling really fancy, add some pomegranate seeds—it’s like inviting your salad to a party.

What You’ll Need (and My Odd Substitutions)

2 cups cooked chicken, shredded or chopped (I use rotisserie chicken when I’m hangry—rotisserie always wins for me)
1 cup cherry tomatoes, halved (plum tomatoes are fine, or even tinned just drained really well if you’re desperate…)
1 cucumber, diced (or half, if it’s massive; English or Persian, whatever’s rolling around in your fridge)
2 handfuls fresh parsley, chopped (no fresh? Dried will do the trick but use less)
1/4 red onion, thinly sliced (white onion works too; just soak briefly in cold water to mellow it—a trick from my aunt, she’d scold me for skipping this but sometimes I do)
1/3 cup toasted almonds, slivered (my gran always used walnuts instead and swore by them—so go nuts, literally)
2 tbsp pomegranate seeds (optional but wow-factor; sometimes I cheat and sprinkle dried cranberries if I’m out—no regrets)
For the Tahini Dressing:
- 1/4 cup tahini (don’t sweat the brand; I just grab whatever’s affordable unless I have the nice Israeli stuff from this rec)
- Juice of 1 lemon (about 2 tbsp; I sometimes swap for a splash of vinegar if lemons are out of season—they’re weirdly expensive some months, right?)
- 1 clove garlic, minced
- 2 tbsp extra virgin olive oil (or less; sometimes I forget and just drizzle straight from the bottle, eyeball it)
- 2 tsp honey or maple syrup (whatever’s open—agave is fine too)
- Pinch of salt and black pepper, to taste
- 2-3 tbsp cold water (start with 2; this stuff thickens up like concrete if you let it sit—trust me)

How I Throw It All Together (With Occasional Chaos)

First, dump your chicken, tomatoes, cucumber, parsley, and onion in a large bowl. (This is where I’ll usually sneak an olive or two straight from the jar, not strictly necessary but it’s tradition now).
Get your almonds (or, heck, any nut you’ve got that isn’t still in the shell) and toss them in. Save a few for sprinkling on top—it looks more ‘chefy’ as my niece says.
Now, grab a jar, bowl, or even a big mug—whatever’s handy—and whisk together the tahini, lemon juice, garlic, olive oil, honey, and salt and pepper. Here’s the fun part: it’ll seize up and look like a mess (don’t panic, that’s normal; it always looks like cement at this point). Stir in water, a spoonful at a time, until it’s creamy and pourable. Sometimes, I go too far and it’s runny, but you just add another teaspoon of tahini if that happens. Or, sometimes shrug and call it ‘light dressing.’
Pour your glorious (or slightly messy) tahini sauce over the salad, toss it all together. At this stage, I usually eat a whole spoonful before I remember to ‘taste and adjust seasoning’.
Scatter pomegranate seeds or cranberries on top if you like a bit of drama (and the pop of color never hurts!).

A Few Things I’ve Learned (Sometimes the Hard Way)

If you mix the dressing ahead, it’ll thicken in the fridge—just thin it out with a splash of cold water before tossing.
One time, I tried skipping the lemon because I was out, using orange instead. Verdict: not my finest hour, but still edible.
You really don’t need fancy chicken—leftovers work wonders. Even the kind that’s a bit dry seems to soak up the dressing and get new life.

Shaking Things Up (And One Version I Won’t Repeat)

I’ve tried subbing roasted chickpeas for chicken—great for veggie friends, and kind of makes it feel like a new dish.
Once added apple chunks instead of tomatoes. I thought it’d be fresh, kids hated it (lesson learned, fruit is risky ground in salads at my table).
Sometimes swap parsley for cilantro when I have loads, gives it a fun twist if you like that herby hit.

Do I Need Fancy Equipment?

You need a big mixing bowl (mine’s ancient, slightly chipped, but somehow things taste better in it). No food processor necessary—I used to fuss with blenders but found a fork and elbow grease works fine for the dressing if you don’t mind the workout. No lemon juicer? Just squeeze with your hand, but watch the seeds (they sneak in like uninvited guests at a party).

How to Store It (Honestly, Good Luck)

Stick it in an airtight container in the fridge. It’ll technically last up to 2 days but, honestly, in my house it never lasts more than a day—even when I try hiding it at the back, someone finds it. If (and that’s a big if) you’re making ahead for meal prep, just keep the dressing separate until you’re ready to eat; otherwise, it gets a bit soggy—not a disaster, but less crisp than day one.

Serving—it’s a Free-for-All Here

My favorite? Pile onto a soft warm pita, or just scoop straight from the bowl with tortilla chips—not traditional but delicious. Mum likes hers over arugula with a squeeze more lemon (she’s fancy). Cousin Ben loads it onto jacket potatoes. Serve it how you want—there’s no wrong answer. For picnics, I put it in mason jars (it looks more impressive than it is, let’s be honest).

Little Lessons (Learned the Messy Way)

Don’t rush the mixing—once I tried just dumping all the dressing ingredients straight into the salad: not great, the tahini clumped and my sister never lets me live it down.
Let the salad sit for a few minutes before serving. Actually, I find it works better if you give it a rest, the flavors get to know each other more.
Never use old tahini—did that once and the whole thing tasted bitter; check the expiry, really.

Chicken Salad Questions From My Friends

Q: Can I make the tahini dressing ahead? Yeah, you can! Just remember, it thickens as it sits—so you’ll want to whisk or stir in a little extra water before you use it.
Q: What’s a good tahini brand? Oooh, that’s a hot topic. I usually get Soom or the purple-capped jar from the Middle Eastern shop, but these folks have some good suggestions too. Seriously, try a few to see what fits your budget and taste.
Q: Is this gluten-free? Yes! As long as you don’t serve it on a sandwich or pita. Otherwise, you’re golden (watch those nuts for allergies though—nearly made that mistake at last year’s potluck…whoops).
Q: Can I add cheese? Eh, I have. Feta’s nice, but sharp cheddar was weird—wouldn’t do it again, but live and learn!
Q: Is this good the next day? I think it actually tastes better the next day, flavors really settle in. That said, be prepared for a slightly softer (not sad though) texture.

And if you want to dig deeper into tahini magic, check out Ottolenghi’s tahini recipes for variations. And let’s be honest, if you end up just eating the dressing with a spoon, I’m definitely not judging.