Tahini, Walnut and Caramelized Onion Chicken Salad

A new twist on an old classic: chicken salad! This one is nut free and full of flavor.
5 minutes
10 hours
Show nutritional information
This is our estimate based on online research.
Fat:3 g
Carbohydrates:2 g
Protein:3 g
Calculated per serving.

Serves: 12

Serves: 12decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a medium bowl, toss together the chicken, walnuts and onions and set aside.
  2. In a small bowl, whisk together the tahini and water, until the tahini reaches a thick, yet pourable consistency. It should not be running, but should not be paste-like either. You may need to add an additional Tbsp or so of water if your tahini is from the bottom of the jar, and less water will be necessary if your tahini is from the top of a fresh jar.
  3. Stir the salt, pepper, garlic and chili powder into the tahini mixture.
  4. Pour the tahini mixture over the chicken mixture and gently stir until evenly distributed.
  5. Serve immediately, or store in an airtight container in the fridge for up to 5 days.


To make the chicken in the slow cooker: Place 3-4 breasts (4.5 oz total) in a single layer, fill with water until the breasts are about half submerged, and season the breasts with salt and pepper before cooking covered on low heat for about 6 hours or until the fat has rendered out and the breasts fall apart in your hands. Then use your fingers or a fork to shred them. Method to make the onions in the slow cooker: http://acleanbake.com/slow-cooker-caramelized-onions/ Yield: Approximately 1 1/2 cups

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