Roast chicken salad with tahini dressing
A salad doesn’t have to leave your stomach growling an hour later! This one is hearty, delicious and comes with a dressing so good that even those who are always asking, “Is there anything else to eat?” might change their minds!
Ingredients
For the Pasta Salad
- 200 grams cooked chicken cut into bite-sized pieces
- 1 tsp basil pesto
- 250 grams casarecce pasta
- 1 red onion
- 55 grams rocket leaves
- 300 grams cherry tomatoes halved
- 1 cucumber sliced
- ¼ cup fresh mint leaves
- 1 toasted pita bread
For the Dressing
- 40 grams olive oil
- 20 grams tahini
- 60 grams sheep’s milk yogurt
- 8 –10 grams fresh parsley leaves
- 1 tsp dried mint
- ½ lemon the zest
- 2 Tbsp lemon juice
- 1 small garlic clove
- ¼ tsp black pepper
- ½ tsp salt
- 1 Tbsp water
Instructions
- Place all the dressing ingredients in a small blender. Blend on high speed until smooth and well combined.
- Cook the pasta in plenty of salted water according to the package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the chicken with the basil pesto. Add the cooked pasta and all the remaining salad ingredients, except for the toasted pita. Add 2–3 tablespoons of the dressing and toss well.
- Transfer the salad to a serving platter and sprinkle with the toasted pita pieces. Drizzle with the remaining dressing and serve immediately.
Notes
Toasted Pita
Cut one Cypriot pita bread in half and brush the entire cut surface with olive oil. Transfer it to the oven, preferably placing it directly on the oven rack, and bake at 160°C (320°F), fan-forced, for 20–25 minutes, until golden brown and crisp.
Allow the pita to cool, then crumble it into small pieces and sprinkle over salads. Store the toasted pita in an airtight container for several days.