Creamy Tahini Chicken Salad

Preparation

1. Step 1

   Place 1½ lb. skinless, boneless chicken breasts (about 4 medium) in a medium pot; pour in water to cover and season with kosher salt. Set over high heat and bring to a rolling boil. Remove from heat and let sit 15 minutes. Drain and transfer chicken to a cutting board; shred with 2 forks.

   Step 2

   Meanwhile, whisk 3 garlic cloves, finely grated, ⅔ cup tahini, ¼ cup fresh lemon juice, 3 Tbsp. Dijon mustard, 1 Tbsp. honey, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ cup water in a large bowl to combine; season generously with freshly ground pepper. Add shredded chicken, 3 celery stalks, finely chopped, 1 small red onion, finely chopped, 1 jalapeño or serrano chile, halved, ribs and seeds removed, finely chopped, ½ cup coarsely chopped tender herbs (such as parsley, dill, and/or tarragon), and ⅓ cup coarsely chopped dried fruit (such as Medjool dates, apricots, and/or golden raisins) and mix well. Season chicken salad with more salt and pepper if needed. Serve on butter or Little Gem lettuce leaves or toast.