Tuesday, April 5, 2011

Chicken Salad w/Green Beans & Tahini-Lemon-Yogurt Dressing

My sister invited a few gals over for lunch today. We made the chicken salad, but went light on the cilantro since all other recipes (we made from Salad as a Meal) called for some sort of citrus flair, if not cilantro. I didn't miss the limey herb one bit, because the crunchy green beans took center stage. LOVE THIS RECIPE. Ended up serving the chicken salad on Jacques Pepin's 'bread in a pot' recipe from this month's issue of Edible Columbus, alongside the Cilantro-flecked Heirloom Tomato Soup, which had a great kick and complimented the chicken salad. We served the sandwiches with the cilantro-flecked heirloom tomato soup. Recipe also in Salad as a Meal.

Photo: Shawnie Kelley.  All rights reserved.
Chicken Salad with Green Beans, Tahini- Lemon- Yogurt Dressing and Cilantro
This colorful and tangy salad is packed with flavor, texture, and character. We eat green
beans several times a week when they are in season, and never get enough of their great
crunch, brilliant green color, and healthful, refreshing flavors.


3 tablespoons coarse sea salt
8 ounces green beans, trimmed at both ends and cut into 1- inch pieces
3 1/2 cups (about 1 pound) cubed cooked chicken (see page 197)
1 1/2 cups sliced celery (1/4- inch slices)
Tahini- Lemon- Yogurt Dressing and Dipping Sauce (page 332)
1/2 cup finely minced fresh cilantro or parsley leaves
Coarse, freshly ground black pepper

1. Prepare a large bowl of ice water.

2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat.
Add the salt and the beans and blanch until crisp- tender, about 5 minutes. (Cooking
time will vary according to the size and tenderness of the beans.) Immediately
remove the colander from the water, letting the water drain from the beans. Plunge
the beans into the ice water so they cool down as quickly as possible. (The beans will
Photo: Shawnie Kelley.  All rights reserved.
cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin
to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store
the beans in the towel in the refrigerator for up to 4 hours.)
3. In a large bowl, combine the beans, chicken, and celery. Toss to blend. Add just
enough dressing to coat the ingredients lightly and evenly. Add the cilantro and toss
again. Taste for seasoning. At serving time, season with pepper.

WINE SUGGESTION: This salad calls for a slightly exotic wine. I never tire of the unique, spicy flavors and aromas of Austria’s flagship white wine, Grüner Veltliner.

Click here to purchase: 

Salad as a Meal: Healthy Main-Dish Salads for Every Season [Hardcover]


  1. Love the presentation! I'm dying to try this soup, but it's a 90 mile round trip to the market where I can get heirloom tomatoes. Maybe next week :)

  2. Wow, looks like a scrumptious salad! You're making me hungry!

  3. Shawnie, This looks awesome! I can't wait to make it.


  4. Thanks, everyone. I have to credit my sister, Mandy for the serving dishes and fabulous natural lighting in her kitchen, where we made the soup & chicken salad. The green beans really make this salad and will be a refreshing summer sandwich.

  5. I also loved this recipe. The dressing was such a unique twist! Looks great Shawnie :).

  6. Looks delicious, thanks for sharing this recipe.