Chicken Salad with Romaine and Tahini-Herb Dressing

4 Servings

30 minutes

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For this main-course chicken salad, we make a creamy-herbal dressing by blending rich, nutty tahini with handfuls of fresh parsley and cilantro, lime juice, garlic and olive oil. Apple, celery and romaine bring light, fresh notes and lots of texture. We especially like a firm, snappy apple such as Honeycrisp or Granny Smith, but use whatever variety you prefer. You will need 3 cups of shredded cooked chicken for the salad; an average-size rotisserie bird should yield just enough meat. If you have walnuts on hand, toast some and sprinkle them on before serving.




Don’t hesitate to include the tender stems of the parsley and cilantro. They’re just as flavorful as the leaves and the blender breaks them down easily.

30 minutes


  • cups lightly packed fresh flat-leaf parsley

  • cup lightly packed fresh cilantro


Karen D.
March 6, 2023
So tasty
This was light and crunchy and unlike anything I've had before even though I've had all the ingredients in so many other combinations! Will be on regular rotation throughout spring and summer.
Daniel S.
February 28, 2023
Just as good the next day
We cooked the chicken in the instant pot, for maximum ease (thank you Fast and Slow cookbook!), then assembled the salad as directed. Toasted walnuts made a huge flavor difference. We made too much but only dressed that which we intended to eat. The next day, dressing and tossing anew, it was every bit as good.
Diana L.
March 7, 2023
It was good
It was easy to make. There was too much sauce left over. I think I will do half next time. My family suggested that it would taste better with some cooked bacon on top.