Food & Wine

Healthy chicken salad with tahini dressing

Healthy chicken salad with tahini dressing

The ingredients for this salad are presented individually on a platter rather than being mixed together, with a simple tahini–based dressing so everyone can help themselves. Careful and neat slicing of the vegetables will improve the overall presentation of this dish.

Serves: 4

Preparation: 25 minutes

Cooking: 15 minutes


  • 300 g (10 oz) skinless, boneless chicken breast fillets
  • 1 tablespoon mirin or sake
  • 10 cm (4 inch) piece telegraph (long)cucumber
  • 2 carrots
  • 1 red capsicum (bell pepper), seeded
  • 2 baby cos lettuces, leaves separated
  • ½ cup (10 g) fresh basil leaves, chopped
  • ½ cup (6 g) fresh mint leaves, chopped
  • 8 spring onions (scallions), halved lengthwise
  • 1¼ cups (115 g) sliced button mushrooms
  • 2 tablespoons tahini
  • 1 clove garlic, crushed
  • 1 tablespoon salt–reduced soy sauce
  • 2 teaspoons fresh lemon juice, or to taste
  • chilli powder, to garnish (optional)

  1. Place the chicken breast fillets on a heatproof plate in a steamer over a saucepan of boiling water.
  2. Sprinkle with the mirin or sake and season with salt and black pepper.
  3. Cover and steam for 10–12 minutes, or until the chicken is cooked through.
  4. Set aside to cool.
  5. To make the tahini dressing, mix together all of the ingredients, except the chilli powder, in a bowl.
  6. Drain the cooking juices from the chicken and add enough water to measure ⅓ cup (80 ml).
  7. Add to the dressing, mixing well to combine.
  8. Add a little more lemon juice, if needed.
  9. Pour into a serving bowl and sprinkle with chilli powder, if using.
  10. To make the salad, cut the cucumber, carrots and red capsicum into fine strips of similar length, about 5 cm (2 inches) each.
  11. Arrange the lettuce leaves at one end of a large platter.
  12. Scatter with the chopped basil and mint.
  13. Cut the chicken into strips and place on the lettuce.
  14. Arrange all of the other salad ingredients on the platter.
  15. Serve with the dressing on the side for guests to help themselves.
This recipe first appeared in Reader’s Digest. For more of what you love from the world’s best-loved magazine, here’s our best subscription offer.