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.