Good Lifestyle

ThisTout 30-The filling riff on the classic chicken salad is also an easy lunch packing. The chicken salad may seem basic, as we all know, but this recipe is really anything but. Dried cranberries and chopped apples add sweetness to the salad, which balances nicely with the vinaigrette of Lemonie Tahini. This dressing is delicious as creamy as mayonnaise, but also lighter and more complex tasting with delicious nuts.

Serve on spinach or green you prefer. Or multiply the recipe and serve as an appetizer for quick and easy holiday.

Give 2 to 4 servings

Ingredients

1 cup chopped celery
1 cup dried cranberries or golden raisins or a mixture of two
1 cup chopped apple finely
4 cups shredded cooked chicken
1/2 cup tahini
1 garlic clove, grated
Juice of 2 lemons
1 1/2 tablespoon olive oil
1/3 cup of water
1/4 c.
4 cups baby spinach or other greens

How to do it

1. In a large bowl, combine the celery, cranberries, apples and chicken. Put aside.
2. In a small bowl, whisk together the tahini, garlic, lemon juice, olive oil, water and salt. The consistency should be pourable but not too thin and runny.
3. Add the tahini dressing chicken mixture and mix to combine.
4. Divide the spinach between bowls and top with a spoonful of chicken salad.

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