Scale
Ingredients
For the Chicken Salad
- ¾ pound carrots (peeled and cut into 1-inch pieces)
- ¼ cup extra-virgin olive oil
- Splash of apple cider vinegar
- Salt (to taste)
- Pepper (to taste)
- 1 cup chopped walnuts or pecans
- 1 tablespoon ground cumin
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 rotisserie chicken (shredded, about 4 cups)
- 1 cup chopped prunes
- ½ cup chopped dried apricots
- 3 stalks of celery (chopped)
- 1 small Granny Smith apple—halved (cored and chopped)
For the Tahini Dressing
- yields about 2 cups
- 1 cup tahini (plus more as needed, depending on consistency desired)
- 1 cup water (as needed)
- Juice from 2 fresh lemons
- 1 clove garlic (minced)
- 1 teaspoon sea salt (plus more to taste)
- Black pepper to taste
Instructions
- Preheat the oven to 400°. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and season with salt and pepper. Roast for about 20 minutes, stirring occasionally, until the carrots are tender. Let cool to room temperature. While the carrots are roasting, spread the walnuts on a pie plate and toast for 3 to 5 minutes, until golden.
- Make the tahini sauce. Blend or whisk all the ingredients together.
- In a large bowl, mix the tahini sauce with the cumin, curry powder, turmeric, and remaining 2 tablespoons of olive oil and a big splash of apple cider vinegar for extra tang. Fold in the shredded chicken, carrots, walnuts, prunes, apricots and apple and season with salt and pepper to taste, making sure to combine all ingredients well.