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Crunchy & Satisfying Chicken Salad

Crunchy & Satisfying Chicken Salad

With a robust tahini-based dressing


Chicken salad is a healthy meal-in-a-bowl we can feel good about eating. Well, maybe not your typical mayo-drenched chicken salad, but this one uses a tahini-based dressing which is genuinely healthy and absolutely delicious.

I like to make the chicken and the dressing in the beginning of the week, which means that whenever I want to eat it, I need only to cut up the veggies. It’s also a good bring-to-work lunch—just keep the dressing in a separate little container until you’re ready to eat it.

Keep in mind that if you have leftover chicken or schnitzel in the fridge, you can certainly use that. You don’t have to make it fresh for the salad.

I went with the most basic vegetable combination—lettuce, cucumber and tomato. You can of course add, remove or change it up in pretty much any way you like. I sometimes add slivered almonds or crumbled pecans for additional texture and flavor.

The dressing is tahini-based, and further flavored with fresh lemon juice (don’t use the bottled stuff, please!), pure maple syrup (not the pancake stuff), garlic, ginger and salt. There are lots of other dressings that would work well here, too, so if you don’t like this one, feel free to experiment.

Salad Ingredients:

  • 2 hearts of romaine lettuce
  • 4 small cucumbers
  • 20 cherry tomatoes
  • 1 lb. raw thin chicken cutlets

Chicken Marinade:

  • ¼ cup fresh orange juice
  • 2 tbsp. olive oil
  • 2 tbsp. honey
  • 2–3 tbsp. soy sauce
  • ½ tsp. oregano
  • ½ tsp. paprika
  • 2 cloves garlic, crushed

Dressing Ingredients:

  • ½ cup tahini
  • 2 tbsp. fresh lemon juice (approximately the juice of half a lemon)
  • 2 tbsp. pure maple syrup
  • ¼ tsp. garlic powder
  • ¼ tsp. ginger powder
  • ¼ tsp. kosher salt


  1. Combine all the marinade ingredients in a container or Ziploc bag. Place the chicken in the marinade and refrigerate for about an hour. Then pour out the chicken and the marinade onto a baking pan, and bake at 400° F for 15–20 minutes, until chicken is cooked through. Set aside to cool.
  2. Wash, check and cut the lettuce. Slice the cucumbers and cherry tomatoes. Cube the chicken. Toss all ingredients together. Optional: add some slivered nuts for an additional texture.
  3. Mix all the dressing ingredients together. Pour over the salad immediately before serving.

What are your favorite chicken salad add-ins?

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Dani Margolies Israel March 7, 2016

Miriam, I just want you to know this is the Best Salad Ever. I usually make the chicken on Sunday so we can eat it all week long. Thank you so much for such an awesome blog with great great recipes and perfect photos! Reply

Anonymous Dunfermline October 17, 2015

your recipe for chicken salad i will be trying it next week. will prepare dressing tomorrow and leave it to marinate. this is my idea of yummy food. Reply

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