Ingredients
- 3 tablespoon coarse sea salt
- 8 ounce green beans, trimmed at both ends and cut into 1- inch pieces
- 3 1/2 cup (about 1 pound) cubed cooked chicken
- 1 1/2 cup sliced celery (1/4- inch slices)
- 1/2 cup finely minced fresh cilantro or parsley leaves
- 3 tablespoon coarse sea salt
- 8 ounce green beans, trimmed at both ends and cut into 1- inch pieces
- 3 1/2 cup (about 1 pound) cubed cooked chicken
- 1 1/2 cup sliced celery (1/4- inch slices)
- 1/2 cup finely minced fresh cilantro or parsley leaves
- 2 plump, moist garlic cloves, peeled, halved, and green germ removed
- 1/4 cup tahini (sesame paste)
- 1/2 cup plain low-fat yogurt
- 2 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon fine sea salt
Preparation
Baking Directions:
Chicken salad with green beans1. Prepare a large bowl of ice water.
2.Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat.
Add the salt and the beans and blanch until crisp-tender, about 5 minutes.
(Cooking time will vary according to the size and tenderness of the beans.)
Immediately remove the colander from the water, letting the water drain from the beans.
Plunge the beans into the ice water so they cool down as quickly as possible.
(The beans will cool in 1 to 2 minutes.
If you leave them longer, they will become soggy and begin to lose flavor.)
Drain the beans and wrap them in a thick kitchen towel to dry.
(Store the beans in the towel in the refrigerator for up to 4 hours.)
3.In a large bowl, combine the beans, chicken, and celery.
Toss to blend.
Add just enough dressing to coat the ingredients lightly and evenly.
Add the cilantro and toss again.
Taste for seasoning.
At serving time, season with pepper.
Tahini-lemon-yogurt dressingIn the food processor or blender, mince the garlic.
Add the tahini, yogurt, lemon juice, and salt and puree to blend.
Taste for seasoning.
The dressing can be used immediately.
(Store the dressing in the refrigerator for up to 1 week.
Shake to blend again before using).
Tips:
Equipment: A 5-quart pasta pot fitted with a colander, a small jar with a lidWine suggestion: This salad calls for a slightly exotic wine.
I never tire of the unique, spicy flavors and aromas of Austria's flagship white wine, Grüner Veltliner.
