Chicken and Celery Salad with Wasabi-Tahini Dressing

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Chicken and Celery Salad with Wasabi-Tahini Dressing

Inspired by the desire to make use of some leftover wasabi paste, this is the kind of chicken salad that’s sure to become a go-to recipe. The best advice here is to make a large batch, and save it for multiple meals. Equally delicious cold or at room temperature, this salad is especially good in a sandwich, tucked into soft potato rolls. Embrace the wasabi and think of it as a hot mustard; you can even dial it back, starting with less, then adding more to taste. Lime juice lends a mellow acidity that rounds out the dressing.

Rating

Ingredients

  • 2small boneless, skinless chicken breasts (about 1 pound total)
  • Kosher salt
  • 1/4cup fresh lime juice, plus more lime wedges, for serving (3 to 4 limes)
  • 1/4cup tahini
  • 1 to 2tablespoons wasabi paste
  • 2garlic cloves, grated
  • 1/2teaspoon granulated sugar
  • 8 to 10celery ribs, plus 1/2 cup celery leaves
  • Sesame seeds, for serving
Set base servings to enable scaling:

Directions

In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.

While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.

Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.

Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.

Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.

Nutrition

Info
Trans Fat: 0 gramsFat: 8 gramsCalories: 168Saturated Fat: 1 gramUnsaturated Fat: 6 gramsSodium: 371 milligramsSugar: 1 gramFiber: 2 gramsCarbohydrate: 7 gramsProtein: 18 grams
Salads

Source: https://cooking.nytimes.com/recipes/1021228-chicken-and-celery-salad-with-wasabi-tahini-dressing