You will fall in love with this amazing tahini chicken salad with vibrant greens just like I did. It’s so much fun to eat! It’s poached chicken with peas and sugar snaps, Thai basil, radicchio and radishes topped with tahini sauce. The flavour pairing of tahini, Thai basil and the peas and sugar snaps is fantastic. A bit unexpected but super balanced. The crunchy green peas are cooked on point and quickly cooled with cold water so they keep their fantastic vibrant colour. Poached chicken breasts are the perfect companion for this yummy and healthy salad.
Poached chicken with peas and sugar snaps, Thai basil, radicchio and radishes topped with tahini sauce
Add your chicken stock to a medium size pot and add the chicken. Peel and cut the ginger and add it to the pot. Heat it up and let it simmer over medium heat for about 15 minutes, until your chicken breast is done. Put it aside and let it cool down.
In the meantime bring a small pot with salted water to a boil and blanch the sugar snaps and peas. After about 4 minutes drain the sugar snaps and peas and cool down under cool water. Put them aside until you are ready to serve.
Wash and pad dry the radicchio and the Thai basil. Wash the radishes and cut them in thin slices with a mandoline.
For the tahini dressing mix tahini, rice syrup, lime juice, greek yoghurt, white wine vinegar and olive oil. Season to taste with salt and pepper
In a big bowl mix together radicchio, peas, sugar snaps, Thai basil and radishes. Pull the chicken breast into small pieces and add to the bowl. Give it another stir and arrange the salad on your plates. Drizzle with tahini dressing and serve with toasted bread. Bon Appetit!