Equipment
Large mixing bowl
Small mixing bowl
Whisk
or Fork
Chef's knife
Cutting board
Ingredients
4 servings
Salad Base
- 400 g cooked chicken breast, shredded or diced
- 100 g celery, finely diced
- 30 g scallions, thinly sliced
Wasabi-Tahini Dressing
- 60 g tahini, well-stirred
- 30 ml lime juice, freshly squeezed
- 10 g wasabi paste
- 5 ml sesame oil
- 30 ml water, warm
- 3 g salt
Garnish
- 5 g sesame seeds, toasted
Nutrition (per serving)
378
Calories
28g
Protein
15g
Carbs
23g
Fat
3g
Fiber
1g
Sugar
605mg
Sodium
Method
01
In a small mixing bowl, vigorously whisk together the tahini, lime juice, wasabi paste, sesame oil, and salt. The mixture may initially seize and thicken.
2m
02
Gradually whisk the warm water into the tahini mixture, 10ml at a time, until the dressing becomes smooth, creamy, and pourable.
1m
03
Place the shredded cooked chicken breast, diced celery, and sliced scallions into a large mixing bowl.
04
Pour the wasabi-tahini dressing over the chicken and vegetables. Toss thoroughly until all ingredients are evenly coated with the dressing.
2m
05
Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Garnish with toasted sesame seeds before serving.
30m
Chef's Notes
- Wasabi potency varies wildly between brands. Start with the recommended 10g and add more if you prefer a sharper sinus-clearing effect.
- Using a high-quality, pourable tahini makes emulsifying the dressing much easier. If your tahini is dry at the bottom of the jar, process it in a food processor first to reincorporate the separated oils.
- For the best texture contrast, use chilled, freshly roasted or poached chicken breast rather than canned chicken.
Storage
Refrigerator: 3 days — Store in an airtight container.
