Ingredients
Dressing
¼ cup plain whole-milk Greek yogurt
3 tablespoons tahini
3 tablespoons water
2 tablespoons lemon juice
1½ teaspoons minced garlic
⅛ teaspoon sugar
⅛ teaspoon table salt
Chicken Salad
3 cups cooked chicken, cut into ½-inch pieces
3 Persian cucumbers, quartered lengthwise and cut into ½-inch pieces (1¼ cups)
¼ cup chopped fresh mint
2 tablespoons minced shallot
2 tablespoons finely chopped preserved lemon
2 tablespoons chopped fresh dill
Directions
1
If you can't find Persian cucumbers, substitute half of an English cucumber. Because the salt content of the chicken will depend on how it was prepared, season the chicken salad to taste at the end of cooking. This recipe can be doubled, if desired. Serve the salad in a sandwich or on a bed of greens.
2
FOR THE DRESSING: Whisk all ingredients together in large bowl.
3
FOR THE SALAD: Add chicken to dressing and stir until all pieces are evenly coated. Add cucumbers, mint, shallot, preserved lemon, and dill and stir to combine. Season with salt and pepper to taste. Serve, or cover and refrigerate for up to three days.