Grilled Chicken and Cabbage Salad with Creamy Tahini Dressing

Ingredients

• 3/4 pound leftover grilled chicken breasts or 3/4 pound picked cooked rotisserie chicken meat, shredded
• 5 tablespoons extra-virgin olive oil, divided
• 3 tablespoons fresh juice from 2 lemons, divided
• 4 medium cloves garlic, finely minced, divided
• Kosher salt and freshly ground black pepper
• 3/4 pound finely shredded red cabbage
• 1 small red onion, thinly sliced
• 1/3 cup tahini paste
• 1/2 cup roughly chopped fresh mint leaves
• 1/2 cup roughly chopped fresh parsley leaves
• 1/2 cup roughly chopped fresh cilantro leaves
• 1 tablespoon roasted sesame seeds

Directions

1. In a large bowl, mix the chicken with 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1 teaspoon minced garlic. Add salt and pepper, then use clean hands to rub the mixture through the chicken so it is well coated. Add the cabbage and red onion, toss everything together, and set the bowl aside.
2. In a small bowl, whisk together the tahini, the remaining 2 tablespoons lemon juice, and the remaining 3 teaspoons minced garlic. As you whisk, pour in the remaining 3 tablespoons olive oil in a thin stream. Whisk in up to 1/2 cup water, adding it slowly, until the dressing is thick and smooth, with the texture of pancake batter. Season with salt and pepper to taste.
3. Add the mint, parsley, and cilantro to the chicken and cabbage, along with half of the sesame seeds and all of the dressing. Toss with clean hands until everything is evenly coated. Taste and add more salt, pepper, or lemon juice if needed. Spoon the salad into a serving bowl or onto a platter, then finish with the remaining sesame seeds. Serve right away, or refrigerate in a covered container for up to 3 days.