Best 7 Chicken Salad With Spicy Tahini Dressing Recipes

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Chicken salad is a classic dish that can be enjoyed for lunch or dinner. It is typically made with cooked chicken, mayonnaise, and celery, but there are many variations on the recipe. One popular variation is to add a spicy tahini dressing to the salad. Tahini is a Middle Eastern paste made from ground sesame seeds. It has a nutty, slightly bitter flavor that complements the chicken and mayonnaise. The spicy tahini dressing adds a kick of heat to the salad, making it a delicious and flavorful dish.

Let's cook with our recipes!

THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING



Thai Chicken and Glass Noodle Salad with Spicy Dressing image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 42

1 cup soy sauce
1/2 cup mirin*
1/4 cup brown sugar
3 tablespoons minced ginger
3 cloves garlic, minced
1 tablespoon sambal*
Poached Chicken Breasts, recipe follows
10 1/2 ounces glass noodles*
4 cups boiling hot water
1/2 cup Basic Sauce, recipe follows
1/2 jicama*, julienne
1 carrot, julienne
1/2 green papaya*, julienne
1 mango, cubed
1 English cucumber, seeded and cubed
1/4 cup fresh cilantro leaves
2 tablespoons fresh Thai basil* leaves, chiffonade
1/2 cup Spicy Dressing, recipe follows
1 cup bean sprouts
1/4 cup fresh mint leaves, chiffonade
1/4 cup peanuts
1 medium onion, chopped
2 cloves garlic, crushed
1 bay leaf
1 tablespoon kosher salt
Cold water
3 chicken breasts, boneless, skinless (about 18 ounces)
1 cup sugar
2 cups water
1 teaspoon sambal*
1 teaspoon garlic, minced
1/2 red pepper, chopped
3 tablespoons fish sauce
1 tablespoon kosher salt
1 tablespoon lemon juice
1/2 cup Basic Sauce(recipe follows)
1/4 cup lime juice
1 tablespoon fish sauce*
1 tablespoon oyster sauce*
1 teaspoon chili flakes
1 clove garlic, minced
1/4 cup vegetable oil

Steps:

  • To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
  • In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
  • Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
  • In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup

CHICKEN SALAD WITH SPICY TAHINI DRESSING



Chicken Salad with Spicy Tahini Dressing image

You can't go wrong when you go global with this salad recipe. Our Chicken Salad with Spicy Tahini Dressing includes carrots, red pepper, peanuts and more.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 small boneless skinless chicken breasts (3/4 lb.)
6 green onions, sliced
1 cup thin matchlike carrot sticks
1/2 cup KRAFT Lite Asian Toasted Sesame Dressing
1/4 cup tahini (sesame paste)
1 Tbsp. water
1/2 tsp. crushed red pepper
6 cups shredded Chinese cabbage
1/4 cup dry roasted peanuts

Steps:

  • Heat broiler.
  • Place chicken on rack of broiler pan sprayed with cooking spray. Broil, 6 inches from heat, 6 to 7 min. on each side or until done (165ºF). Cool slightly; cut into thin strips.
  • Combine chicken, onions and carrots in large bowl. Refrigerate until ready to serve.
  • Whisk dressing, tahini, water and crushed pepper until blended. Top cabbage with chicken mixture. Drizzle with dressing mixture; sprinkle with nuts.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g

TAHINI CHICKEN SALAD



Tahini Chicken Salad image

Categories     Salad     Chicken     Garlic     Quick & Easy     Lunch     Lemon     Bell Pepper     Summer     Sugar Snap Pea     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

6 chicken breast halves with skin and bones (4 to 4 1/2 lb total)
2 tablespoons extra-virgin olive oil
1/2 teaspoon black pepper
2 teaspoons salt
2/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/2 cup water
1/2 cup fresh lemon juice
4 garlic cloves, chopped
1/2 teaspoon sugar
1/2 lb sugar snap peas, trimmed
1 red bell pepper, cut into 1/4-inch-thick strips
1/4 cup sesame seeds, toasted

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Rub chicken with oil in a shallow baking pan (1 inch deep) and sprinkle with pepper and 1 teaspoon salt. Roast chicken until just cooked through, 40 to 45 minutes.
  • While chicken roasts, blend tahini, water, lemon juice, garlic, sugar, and remaining teaspoon salt in a blender until smooth.
  • Blanch sugar snaps in a 2-quart saucepan of 1 minute, then drain in a colander. Rinse under cold running water to stop cooking and drain well.
  • When chicken is cool enough to handle, remove skin and discard. Remove meat from bones in large pieces, discarding bones, then pull meat into 1/3-inch-wide strips and transfer to a large bowl. Add sugar snaps, bell pepper, and dressing and toss to coat. Sprinkle with sesame seeds.

CHICKEN SHAWARMA SALAD WITH TAHINI DRESSING



Chicken Shawarma Salad with Tahini Dressing image

Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight dinner. Each bite is crisp, bright, and bursting with flavor. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.

Provided by Virginia Vohasek

Time 3h45m

Yield 6

Number Of Ingredients 22

½ cup avocado oil
2 medium lemons, juiced
3 cloves garlic, minced
2 teaspoons cracked black pepper
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon kosher salt
½ teaspoon ground turmeric
½ teaspoon red pepper flakes
1 ½ pounds boneless, skinless chicken thighs
½ cup tahini
¼ cup olive oil
¼ cup water, or more as needed
1 medium lemon, juiced
sea salt and cracked black pepper to taste
½ head romaine lettuce
½ medium head butter lettuce
½ cup chopped fresh parsley
½ cup chopped fresh mint
2 cups cherry tomatoes, halved
½ medium English cucumber, seeded and sliced
1 small red onion, thinly sliced

Steps:

  • Combine avocado oil, lemon juice, garlic, pepper, cumin, paprika, kosher salt, turmeric, and red pepper flakes in a small bowl and whisk to combine.
  • Place chicken thighs into a gallon-sized resealable bag and pour the marinade over. Rub the marinade into the chicken with clean hands, then press the air out of the bag, seal, and place in the refrigerator. Marinate for at least 3 hours, or up to overnight.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken.
  • Roast in the preheated oven until no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool slightly, then slice into 1/2-inch strips.
  • Place tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper for dressing into a blender. Blend until emulsified, adding additional water as needed to reach desired consistency.
  • Chop romaine and butter lettuces. Place in a large bowl and toss to combine with parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with chicken and drizzle with dressing to taste. Serve immediately.

Nutrition Facts : Calories 559.7 calories, Carbohydrate 17.3 g, Cholesterol 70 mg, Fat 46.7 g, Fiber 6.7 g, Protein 25 g, SaturatedFat 7.2 g, Sodium 423 mg, Sugar 1.6 g

THAI-STYLE CHICKEN SALAD WITH SPICY PEANUT DRESSING



Thai-Style Chicken Salad With Spicy Peanut Dressing image

This is a perfect salad for those hot days of summer! In the heat of the day, I try as much as possible not to get my big oven going, so I made up 8 chicken breast using my recipe #286497...shredding 5 cups and had the rest set aside for another use. I make drop biscuits and put this in my toaster oven to complete the dinner. For even less fuss, use a fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens. Don't dress the chicken when it's warm...it will absorb too much of the dressing.

Provided by Abby Girl

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

3 -3 1/2 lbs whole chickens
1 dash salt and pepper
1/2 cup canola oil
3 tablespoons smooth peanut butter
1/2 cup lime juice (from 3 to 4 limes)
2 tablespoons water
3 small garlic cloves, minced
2 teaspoons ginger, finely grated
2 tablespoons light brown sugar
1 1/2 teaspoons red pepper flakes
1/2 medium cucumber, peeled, seeded, and cut into matchsticks
1 medium carrot, peeled and grated on large holes of box grater
4 green onions, sliced thin
3 tablespoons cilantro, minced
1/2 cup peanuts, chopped and toasted

Steps:

  • Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes.
  • When cool, pull the meat off the bones and shred it. Reserve 5 cups for this recipe; set the rest aside for another use. (This can be made a day ahead of time, covered).
  • Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (This can be made ahead of time).
  • Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes.
  • Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.

Nutrition Facts : Calories 632.5, Fat 51.6, SaturatedFat 9.6, Cholesterol 107, Sodium 150.8, Carbohydrate 13.5, Fiber 2.5, Sugar 7.2, Protein 31

CHICKEN SALAD WITH THAI-FLAVORED DRESSING



Chicken Salad With Thai-Flavored Dressing image

With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal. A little shredding and chopping is all it takes to serve up this delicious Thai-flavored chicken salad.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad

Yield 4

Number Of Ingredients 15

4 cups rotisserie chicken, skinned and boned, meat shredded into bite-sized pieces
2 medium celery ribs, cut into small dice
2 medium green onions, sliced thin
chopped honey-roasted peanuts
2 tablespoons lime juice
2 tablespoons Asian fish sauce
1 teaspoon ground ginger
2 teaspoons white sugar
½ teaspoon hot red pepper flakes
2 tablespoons minced fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
Boston lettuce
sliced cucumbers
grated carrots
chopped honey-roasted peanuts

Steps:

  • In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
  • Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 16.8 g, Cholesterol 127.5 mg, Fat 10.5 g, Fiber 4 g, Protein 55.1 g, SaturatedFat 2.5 g, Sodium 791.7 mg, Sugar 8.5 g

CHICKEN SALAD WITH LEMON-SESAME DRESSING



Chicken Salad With Lemon-Sesame Dressing image

This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.

Provided by Ali Slagle

Categories     dinner, lunch, quick, weeknight, poultry, salads and dressings, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon plus 1 1/2 teaspoons toasted sesame oil, plus more for serving
1 pound ground chicken or turkey
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1/4 cup white or yellow miso
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1 1/2 inches fresh ginger, peeled and chopped (about 2 tablespoons)
3 celery stalks, thinly sliced, leaves reserved
1 cup basil leaves, large ones torn in half
2 tablespoons black or white sesame seeds, or a combination (or furikake)

Steps:

  • In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
  • In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
  • When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)

Tips:

  • For the best flavor, use high-quality tahini paste. Look for a brand that is made with 100% sesame seeds and has a smooth, creamy texture.
  • If you don't have any lemon juice on hand, you can substitute white vinegar or apple cider vinegar.
  • To make the dressing ahead of time, simply whisk all of the ingredients together and store it in a covered container in the refrigerator for up to 3 days.
  • Serve the chicken salad over a bed of your favorite greens, or use it as a sandwich filling.
  • For a vegetarian option, replace the chicken with chickpeas or tofu.

Conclusion:

This chicken salad with spicy tahini dressing is a delicious and healthy meal that is perfect for any occasion. The tahini dressing is creamy, flavorful, and has just the right amount of spice. The chicken is tender and juicy, and the vegetables add a refreshing crunch. This salad is sure to be a hit with everyone who tries it!

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