Yogurt-Tahini Chicken Salad with Cucumbers and Preserved Lemon | America's Test Kitchen

Ingredients

• ¼ cup plain whole-milk Greek yogurt
• 3 tablespoons tahini
• 3 tablespoons water
• 2 tablespoons lemon juice
• 1½ teaspoons minced garlic
• ⅛ teaspoon sugar
• ⅛ teaspoon table salt
• 3 cups cooked chicken , cut into ½-inch pieces
• 3 Persian cucumbers , quartered lengthwise and cut into ½-inch pieces (1¼ cups)
• ¼ cup chopped fresh mint
• 2 tablespoons minced shallot
• 2 tablespoons finely chopped preserved lemon
• 2 tablespoons chopped fresh dill