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Rice Chicken Salad with Lemon Tahini

Rice Chicken Salad with Lemon Tahini
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This Rice Chicken Salad with Lemon Tahini is a quick and vibrant dish combining fluffy rice, tender chicken, and a tangy lemon tahini dressing. Perfect for lunch, dinner, or picnics, it delivers fresh, zesty flavors with a creamy texture and balanced nutrition.

Ingredients

Scale

Base Ingredients

  • 2 cups cooked long-grain or basmati rice (preferably day-old)
  • 1 ½ cups cooked chicken breast, shredded or cubed

Lemon Tahini Dressing

  • 3 tablespoons fresh lemon juice
  • ¼ cup tahini paste
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2–4 tablespoons water (to adjust consistency)

Fresh Herbs and Vegetables

  • ½ cup chopped fresh herbs (parsley, cilantro, or mint)
  • 1 cup crunchy vegetables (such as diced cucumber, halved cherry tomatoes, or diced bell peppers)

Optional Garnishes

  • Toasted sesame seeds
  • Extra fresh herbs
  • Light drizzle of olive oil

Instructions

  1. Prepare the Rice and Chicken: Cook the rice according to package instructions and let it cool slightly to prevent wilting the vegetables. Cook or reheat the chicken breast, then shred or cube into bite-sized pieces ready for mixing.
  2. Make the Lemon Tahini Dressing: In a small bowl, whisk together fresh lemon juice, tahini paste, minced garlic, olive oil, salt, and pepper until smooth and creamy. Adjust with water or more lemon juice to reach a pourable yet rich consistency.
  3. Toss the Salad Ingredients: In a large bowl, combine the cooked rice, chicken, chopped fresh herbs, and your chosen crunchy vegetables. Pour the lemon tahini dressing over the mixture and gently toss to coat everything evenly.
  4. Taste and Adjust Seasoning: Sample the salad and add more salt, pepper, or a squeeze of fresh lemon juice if desired to balance and brighten the flavors.
  5. Serve or Chill: Serve the salad immediately while fresh and slightly warm, or refrigerate for about 30 minutes to let the flavors meld for a chilled, pre-prepped meal.

Notes

  • Use day-old rice to prevent the salad from becoming mushy.
  • Slightly warm chicken helps the dressing coat the ingredients better.
  • Always use fresh lemon juice for the best bright flavor.
  • Thin tahini dressing with water or lemon juice to your preferred consistency.
  • Chop herbs finely to evenly distribute fresh flavor without overpowering.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Avoid freezing the prepared salad; freeze rice and chicken separately if needed.
  • Reheat leftover salad (without dressing) gently and add fresh dressing before eating.

Nutrition

Keywords: Rice Chicken Salad, Lemon Tahini Salad, Quick Chicken Salad, Healthy Lunch, Mediterranean Salad

Find it online: https://marycorner.com/rice-chicken-salad-with-lemon-tahini/