Chicken and Celery Salad With Wasabi-Tahini Dressing
Inspired by the desire to make use of some leftover wasabi paste, this is the kind of chicken salad that’s sure to become a go-to recipe. The best advice here is to make a large batch, and save it for multiple meals. Equally delicious cold or at room temperature, this salad is especially good in a sandwich, tucked into soft potato rolls. Embrace the wasabi and think of it as a hot mustard; you can even dial it back, starting with less, then adding more to taste. Lime juice lends a mellow acidity that rounds out the dressing.
- Total:
- Serves: 4 persons
Ingredients
- 2small boneless, skinless chicken breasts (about 1 pound total)
- Kosher salt
- ¼cup fresh lime juice, plus more lime wedges, for serving (3 to 4 limes)
- ¼cup tahini
- 1to 2 tablespoons wasabi paste
- 2garlic cloves, grated
- ½teaspoon granulated sugar
- 8to 10 celery ribs, plus 1/2 cup celery leaves
- Sesame seeds, for serving
Instructions
Step 1
In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.Step 2
While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.Step 3
Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.Step 4
Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.Step 5
Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.