Amazing tahini chicken salad with vibrant greens

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.

The recipe is really easy and a wonderful weeknight dinner. Or surprise your dinner guests with this salad as a wonderful starter. I promise, they will ask you for the recipe! Don’t throw away any leftovers, you can easily eat it for lunch the next day.

If you like tahini as much as I do your will also like this recipe for raw broccoli tabouleh or this fantastic strawberry tahini smoothie!

If you are going to try this recipe I would love to see your pics, so share your take on this or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag.

tahini chicken with green peas salad
Tahini Chicken salad with greens

Poached chicken with peas and sugar snaps, Thai basil, radicchio and radishes topped with tahini sauce

Servings: 2 people
  • 1 medium size chicken breast
  • 500 ml chicken stock
  • 2 cm ginger
  • 100 gram fresh sugar snaps
  • 80 gram fresh or frozen peas
  • 1 small radicchio
  • 3-4 radishes
  • 1 bunch thai basil
  • 1 lime
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 3-4 tsp tahini
  • 1 tsp rice syrup
  • 2 tbsp greek yoghurt
  • salt
  • pepper
  1. 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.

  2. 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. 

  3. Wash and pad dry the radicchio and the Thai basil. Wash the radishes and cut them in thin slices with a mandoline. 

  4. 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

  5. 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! 

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