A quick weeknight salad with a refreshing crunch and savory sesame flavor, this recipe relies on rotisserie or leftover cooked chicken. With that done, you’ll have dinner on the table in less than 30 minutes!
Tips and Tricks for Making Chicken Salad
A few tips when making this weeknight-friendly sesame salad:
- Use a thin-skinned cucumber like English, Persian, or Japanese.
- If you don’t have leftover chicken or a rotisserie chicken, you can also poach chicken breasts in salted simmering water until cooked through.
- If the dressing is too thick, add more water, half a tablespoon at a time, until you reach a viscous but pourable consistency.
- I use whole leaves in this salad, which means it’s not a salad you’ll toss together in a bowl and eat with a fork. Rather it’s a plated salad meant to be eaten with a knife and fork for a more satisfying, slow-paced meal. However, if you want to make it just a fork salad, slice the romaine and toss everything together with the dressing in the serving bowl.
- For the salad
- 2 scallions, thinly sliced on a bias
- 4 ounces daikon radish, cut into thin slices
- 1 head (about 1/2 pound) romaine lettuce, leaves separated
- 1 English cucumber, quartered lengthwise and thinly sliced
- 1 pound (about 2 cups) shredded cooked chicken
- 1 tablespoon toasted sesame seeds, to serve
- For the dressing
- 6 tablespoons tahini
- 6 tablespoons water
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 2 teaspoons fresh ginger, finely grated
- 2 teaspoons garlic, finely grated
- 1/2 teaspoon salt