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Tahini, Walnut, and Caramelized Onion Chicken Salad

Tahini, Walnut, and Caramelized Onion Chicken Salad


  • 5 ounces cooked chicken breast, shredded (about 1 1/2 cups shredded, very loosely packed)
  • 1/3 cup chopped walnuts
  • 1/4 cup chopped caramelized onions
  • 3 tablespoons tahini
  • 1 - 2 tablespoons water (or just enough to thin out the tahini)
  • 1/4 teaspoon salt, or to taste
  • 1 teaspoon chili powder


  1. In a medium bowl, toss together the chicken, walnuts and onions and set aside.
  2. In a small bowl, whisk together the tahini and water, until the tahini reaches a thick, yet pourable consistency. It should not be running, but should not be paste-like either. You may need to add an additional tablespoon or so of water if your tahini is from the bottom of the jar, and less water will be necessary if your tahini is from the top of a fresh jar.
  3. Stir the salt, pepper, garlic and chili powder into the tahini mixture.
  4. Pour the tahini mixture over the chicken mixture and gently stir until evenly distributed.
  5. Serve immediately, or store in an airtight container in the fridge for up to 5 days.


  • Recipe by Nora Schlesinger of A Clean Bake.

Nutrition Information

Per serving: 363 kcal cal., 30 g fat (3 g sat. fat), 207 mg sodium, 4 g fiber, 0 g sugar, 21 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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