Recipe by Rachael Ray
1 rotisserie chicken (preferably organic)
1/2 cup tahini
Juice of 1 1/2 lemons (about 6 tbsp.)
2 tbsp. EVOO
2 cloves garlic
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.