Lemon Tahini Shredded Chicken Salad a.k.a. Who Knew You Could Do This Without Mayo?

Lemon Tahini Shredded Chicken Salad a.k.a. Who Knew You Could Do This Without Mayo?

Hi lovies!

<3

Yes, I switched over to a more plant-based diet but the rest of my fam hasn’t! This salad is a great way to use up some leftover chicken or a great meal to prep on a Sunday afternoon so you have lunch options ready for the week!

You can stuff it into lettuce wraps, gluten-free pita or tortillas, throw it into salads or use it to make a healthier club sandwich!

It’s creamy, crispy, crunchy, full of greens & veggies & bursting with garlicky smoky citrusy flavour!

INGREDIENTS:

  • 3 cups shredded chicken (skin removed)
  • 1/4 cup raw organic tahini
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • Huge handful cilantro, chopped
  • 3 stalks celery, diced
  • 1 small red onion, diced
  • A few pinches cayenne pepper
  • 2-3 tbsp. raw organic apple cider vinegar
  • Juice of a lemon
  • Sea salt + black pepper to taste

TO MAKE:

  • If you’re using an already roasted chicken, remove the skin & shred.
  • Otherwise, roast or bake your chicken as you do regularly. The easiest way to do it is to bring sea salted water to a simmer in a skillet. Add the chicken breast & cover & cook over low heat. Let it steam for about 5 minutes, then shred it with a fork.
  • Add the shredded chicken to a large bowl with the rest of your ingredients & mix to combine!

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  • ENJOY!

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