Chicken Salad with Tahini Sauce
- Place the chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until tender and no longer pink, turning once. Cut chicken into thin, bite-size strips. Cut onions and carrots into julienne strips. In a large bowl combine the cooked chicken, onions, and carrots. Cover and chill until serving time.
- For dressing, stir together the tahini, soy sauce, vinegar, salad oil, sugar, chili oil, and garlic. If necessary, thin with brewed tea or water. To serve, divide greens among 4 plates or place on a serving platter. Place chicken mixture atop greens. Top with dressing and sprinkle with peanuts. Makes 4 main-dish servings.
From the Test Kitchen
Prepare dressing; cover and chill up to 12 hours. Stir well before serving.
Nutrition Facts (Chicken Salad with Tahini Sauce)
- Per serving:
- 316 kcal ,
- 21 g fat
- 45 mg chol. ,
- 874 mg sodium ,
- 11 g carb. ,
- 3 g fiber ,
- 24 g pro.