These are two favorites! I always like to use pita bread for chicken salad (ham, tuna, etc) so you don't have to worry that the filling will fall out.
Summertime Chicken Salad
2 c Chicken breast, cooked, diced
1 c Red Cabbage, shredded
1/2 c Apple, diced
1/2 c Carrots, shredded
1/4 c Golden raisins
2 Scallions, chopped
1/4 c Walnuts or almonds, chopped
Dressing:
1 c Yogurt, plain
1 tb Lemon juice
2 tb Honey
1 tb Dijon mustard
Salt and pepper to taste
1.Combine chicken, cabbage, apple, carrots, raisins, scallions, and nuts in a large bowl.
2.Combine dressing ingredients in a blender until smooth.
3.Pour dressing over remaining ingredients and toss gently to combine.
Tahini Chicken Salad
6 chicken breast halves, cooked, torn into bite-size pieces
1/2 ts black pepper
1 ts salt
2/3 c well-stirred tahini (Middle Eastern sesame paste)
1/2 c water
1/2 c fresh lemon juice
4 garlic cloves, chopped
1/2 ts sugar
1/2 lb sugar snap peas, trimmed, blanched to crisp-tender, cooled
1 red bell pepper, cut into 1/4-inch-thick strips
1/4 c sesame seeds, toasted
1.Blend tahini, water, lemon juice, garlic, sugar, and salt and pepper in a blender until smooth.
2.Combine chicken, sugar snap peas, bell pepper, and dressing in a large bowl and toss to coat. Sprinkle with sesame seeds.