Name: Tahini Chicken Salad
Yield: Makes 6 servings
Ingredients: 6 chicken breast halves with skin and bones (4 to 4 1/2 lb total); 2 tablespoons extra-virgin olive oil; 1/2 teaspoon black pepper; 2 teaspoons salt; 2/3 cup well-stirred tahini (Middle Eastern sesame paste); 1/2 cup water; 1/2 cup fresh lemon juice; 4 garlic cloves, chopped; 1/2 teaspoon sugar; 1/2 lb sugar snap peas, trimmed; 1 red bell pepper, cut into 1/4-inch-thick strips; 1/4 cup sesame seeds, toasted

This salad is so much lighter and fresher-tasting than mayonnaise-based versions. It gets crispy sweetness from sugar snaps and peppers and nuttiness from tahini. Keep in mind that tahini can turn rancid rather quickly (even in unopened cans, in our experience). We recommend buying it from a place with a high turnover, such as a Middle Eastern market or a natural foods store.

Active time: 30 min Start to finish: 2 hr

Cooks' notes:

• Chicken salad (without sugar snaps and sesame seeds) can be made 1 day ahead. Add sugar snaps and sesame seeds just before serving and thin dressing with warm water as needed. • Sugar snaps can be blanched 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.

Recipe notes

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