Grilled chicken and cabbage salad with creamy tahini sauce
4 servings
15 minutes
This salad with grilled chicken and cabbage in a creamy tahini sauce is a vibrant representative of Arabic cuisine, combining depth of flavor with the freshness of aromatic herbs. Tahini, a traditional sesame paste, gives the sauce a delicate creamy texture and nutty undertone that perfectly complements the juiciness of the cabbage and the spiciness of red onion. Historically similar dishes were popular in the Levant where sesame is widely used in cooking. This salad is perfect as a light main dish or nutritious side. With the addition of mint, parsley, and cilantro, it gains a fresh, rich flavor that awakens the appetite. It pairs well with warm lavash or crispy crackers and stores excellently in the fridge while remaining aromatic and flavorful.
1
In a large bowl, combine chicken with 2 tsp of olive oil, 1 tsp of lemon juice, and 1 tsp of minced garlic.
- Grilled (rotisserie) chicken: 300 g
- Extra virgin olive oil: 5 tablespoon
- Freshly squeezed lemon juice: 3 tablespoons
- Finely chopped garlic: 4 teaspoons
2
Season with salt and pepper and rub the prepared sauce into the chicken with clean hands. Add cabbage and red onion and mix. Set aside.
- Salt: to taste
- Ground black pepper: to taste
- Red cabbage: 300 g
- Red onion: 1 head
3
In a small bowl, combine tahini, the remaining 2 tbsp of lemon juice, and the remaining 3 tsp of chopped garlic. While constantly stirring, pour in the remaining 3 tbsp of olive oil.
- Tahini: 65 g
- Freshly squeezed lemon juice: 3 tablespoons
- Finely chopped garlic: 4 teaspoons
- Extra virgin olive oil: 5 tablespoon
4
Slowly pour water until half a cup to form a thick consistency like pancake batter.
5
Season with salt and pepper to taste. Add mint, dill, and cilantro to the bowl with minced chicken and cabbage, along with half of the sesame and all the sauce.
- Salt: to taste
- Ground black pepper: to taste
- Chopped mint leaves: 35 g
- Chopped parsley: 35 g
- Chopped cilantro (coriander leaf): 35 g
- Toasted sesame seeds: 1 tablespoon
- Tahini: 65 g
6
Mix with clean hands. Add salt and pepper, as well as lemon juice if needed.
- Salt: to taste
- Ground black pepper: to taste
- Freshly squeezed lemon juice: 3 tablespoons
7
Transfer to a serving dish or bowl and sprinkle with the remaining sesame. Serve immediately.
- Toasted sesame seeds: 1 tablespoon
8
Salad can be stored in a closed container in the refrigerator for up to 3 days.