Rachael Ray's Tahini & Za'atar Chicken Salad

Once you try this flavor-packed take on chicken salad, you'll have trouble going back to your plain' ol mayo-and-celery combo.
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tahini and za atar chicken salad

Recipe by Rachael Ray

  • 4Servings


  • 1 rotisserie chicken (preferably organic)

  • 1/2 cup tahini

  • Juice of 1 1/2 lemons (about 6 tbsp.)

  • 2 tbsp. EVOO

  • 2 cloves garlic

  • Salt

  • 1/4 cup chopped fresh flat-leaf parsley

  • 2 tbsp. fresh dill, finely chopped

  • 2 tbsp. fresh mint, chopped

  • 1 tsp. dried oregano

  • 1 tsp. ground cumin

  • 1 tsp. ground sumac or paprika

  • 3 plum tomatoes or 2 tomatoes on the vine, seeded and chopped

  • 1 Cubanelle pepper, seeded and chopped

  • 2 Persian cucumbers or 1/3 English cucumber, chopped

  • 1/2 white onion, chopped

  • 1/2 cup canned Israeli pickles or gherkins, chopped

  • Little Gem or red leaf lettuce leaves, for serving

  • Toasted sesame seeds, for garnish

  • Hot sauce or harissa, for serving


1. Pull or chop the chicken meat into bite-size pieces. Discard the skin and bones or reserve for another use.

2. In a food processor, puree the tahini, lemon juice, oil, garlic, and 1/4 cup water; season with salt. Add the herbs, cumin, and sumac. Pulse the dressing until blended.

3. In a large bowl, mix the chicken, tomatoes, Cubanelle pepper, cucumbers, onion, pickles, and the dressing until coated; season.

4. Arrange a bed of lettuce leaves on a large plate. Top with the chicken salad. Garnish with the sesame seeds. Serve with hot sauce.