Grilled chicken and cabbage salad with creamy tahini dressing from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • Stephenn31 on September 28, 2024

    A decent way to use up extra chicken but there was something lacking in flavour despite the liberal use of lemon. I also added some soy sauce to the dressing for umami and green onion for extra greens

  • rionafaith on February 11, 2018

    Tasty veggie-packed version of chicken salad. I omitted the fresh mint as my grocery store was apparently out? I served this with some avocado in collard green wraps and it's going to make great lunches for work this week.

  • anya_sf on March 21, 2017

    Overall, the flavor was fantastic. Don't skip the fresh herbs. I marinate the garlic in the lemon juice for a few minutes before mixing with everything else, which helps tame its bite, but would still use a bit less. I reduced the amount of onion, as I also don't care for too much raw onion. The sharpness mellows a bit if made ahead.

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