Yogurt-Tahini Chicken Salad with Cucumbers and Preserved Lemon
Moving mayo out of the way led us to a trio of truly fresh takes on this deli staple.
Keywords
- Main Courses
- Chicken
- Vegetables
- Weeknight
- Salads
- Sandwiches
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
- Airtight container
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
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