mediterranean flavors. chicken salad. two things that were meant to be combined.
this chicken salad is healthier and lighter, but not less tasty. with great seasoning and ingredients, this isn’t your average chicken salad.
served with rice, naan bread, or arugula, this recipe is pretty versatile. i was able to eat it in different ways on different days! keep the extra cucumber-yogurt sauce for other things, too!
chicken salad with tahini-yogurt dressing
- 1 cup whole Greek yogurt
- 2 tablespoons fresh lime juice
- 2 garlic cloves, minced
- 2 teaspoons tahini
- 1/2 teaspoon ground turmeric
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 English cucumber—peeled and finely diced
- 1/2 cup lightly packed mint, finely chopped
- Kosher salt
- Freshly ground black pepper
- 2.25 pounds skinless, boneless chicken thighs
- Chipotle chile powder
- Warm flatbread or steamed rice, for serving
in a medium bowl, whisk the yogurt, lime juice, garlic, tahini, turmeric, and 1 Tbsp. of olive oil. stir in the cucumber and mint. season with salt & pepper.
brush the chicken thighs with olive oil and season with salt & pepper and chile powder.
on the grill or grill pan on the stove, cook the chicken over medium heat, turning occasionally, until lightly charred and cooked through (8 – 10 minutes). transfer to a cutting board and let rest for 5 minutes.
cut the chicken into bite-size pieces and transfer into a large bowl. add half of the cucumber/yogurt mixture and toss. season with salt & pepper.
serve with rice or flatbread, passing the remaining yogurt/cucumber mixture around the table.
optional: i served it with tomatoes & arugula. would also be good on an english muffin!