Chicken and Celery Salad With Wasabi-Tahini Dressing
Updated July 27, 2020
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 2small boneless, skinless chicken breasts (about 1 pound total)
- Kosher salt
- ¼cup fresh lime juice, plus more lime wedges, for serving (3 to 4 limes)
- ¼cup tahini
- 1 to 2tablespoons wasabi paste
- 2garlic cloves, grated
- ½teaspoon granulated sugar
- 8 to 10celery ribs, plus ½ cup celery leaves
- Sesame seeds, for serving
Nutritional analysis per serving (6 servings)
168 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 18 grams protein; 371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.
- Step 2
While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and ¼ cup water until smooth. Season to taste with salt.
- Step 3
Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.
- Step 4
Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.
- Step 5
Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.
Private Notes
Comments
from article: The combination of wasabi and celery is similar to a cold appetizer found in Taiwanese-Chinese cuisine, simply called hot mustard celery salad. In the dish’s usual preparation, blanched celery ribs are peeled or have the tough strings pulled out, and are then tossed with a dressing made with hot mustard powder. Make the recipe as it is, but don’t stop there. Much like a jar of the best marinara sauce, this dressing has endless possibilities. Try it with tofu and celery. Use it on
Better yet, poach chicken thighs with a little white wine or sake and some ginger slices, which leaves you with a savor cooking brother to mix with the tahini for a much lighter dressing.
I immediately went out and bought the ingredients to this dish when I saw Sue Li making it on Instagram. Then I came to the NYT website a few days later for the recipe and was nervous after reading all the negative remarks. I remembered that Sue Li remarked that you should add the wasabi paste in increments in case it was too hot for your palette. I’m so glad I listened, the salad came out great, and like a few others I added shredded green apple pieces to give it a little sweetness. New fave
Healthy and delicious. I added broken pecan pieces and golden raisins to mix it up a bit - overall one of my favorites.
Made exactly as directed and loved it, including the two TBL of wasabi paste. For those who don't like so much wasabi, perhaps use mayo instead and sprinkle some wasabi power into the mayonnaise to get the flavor without all the heat.
Good base recipe once the amount of wasabi is drastically reduced, but it benefited greatly from a drizzle of toasted sesame oil and a sprinkling of coarse salt. Also, cutting the celery thinly on the diagonal gives a crisper and more tender result.
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