Chicken Salad with Peaches, Fennel, Roasted Nuts and Tahini Dressing
By Dominic Lamirande
This deconstructed fennel and peach chicken salad is packed with sweet and savory flavors and an irresistible crunch. Tossed in a creamy tahini dressing, it’s the ultimate quick and easy lunch!
Transforming Leftover Chicken into a Creative, Flavorful Lunch
What should you do with leftover roast chicken? Make a chicken salad the next day! If you’ve made my Segar-Style Roast Chicken recipe, here is a brilliant, original way to repurpose the leftovers.
We all have our go-to chicken salad version, but I wanted to step away from the traditional chicken-mayo-celery combo.
The combination of sweet, fresh peaches, crisp fennel, and warm curry-roasted walnuts pairs wonderfully with the creamy apricot and yogurt tahini dressing. You can certainly toss the dressing right into the chicken, but I love the look and feel of a deconstructed salad!
Tips for a perfect recipe:
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Watch the nuts closely: spices and sesame seeds can burn quickly. Remove the pan from the heat as soon as the curry aroma fills your kitchen.
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Adjust the sauce consistency: tahini tends to thicken up when mixed with citrus juice. Don’t hesitate to whisk in 1 to 2 tablespoons of cold water to achieve a smooth, pourable, and coating consistency.
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Store components separately: if you are prepping this salad ahead for lunches, avoid doing the final assembly. Keep the chicken-and-fennel mixture, the tahini dressing, and the curry walnuts in three separate airtight containers in the refrigerator:
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The chicken/fennel mixture and the creamy dressing will keep for 3 to 4 days in the fridge.
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The curry walnuts (along with their infused oil) can be stored for up to 1 week at room temperature or in the fridge.
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Why make this recipe?
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Hot-and-cold & textural contrasts: the interplay of textures is extraordinary. Crisp vegetables, juicy fruit, tender meat, warm oil infused with spiced curry walnuts and a creamy, lightly sweet sauce. It completely elevates the dish!
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Zero-waste: the ultimate solution to give a delicious second life to your leftover roast chicken!
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15-minute express assembly: since the chicken is already cooked, this salad comes together in no time. It’s the ideal recipe for busy weeknights or quick lunches when you want to eat healthy without the fuss.
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Bold, unique flavor profile: the pairing of sweet peaches and apricot-tahini dressing, the aniselike crunch of fennel, and the warmth of curry create an amazing sweet-and-savory balance. I love combining ingredients you wouldn’t normally think to mix. It’s an original, unconventional salad guaranteed to surprise and delight!
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The deconstructed presentation: Spreading the creamy dressing across the bottom of the plate keeps all the salad ingredients crisp and fresh without ever making them soggy.
In a large bowl, place the shredded chicken. Add the extra-virgin olive oil, lime zest and juice, sliced fennel, and flat-leaf parsley. Toss gently and set aside.
In a skillet over medium heat, warm the extra-virgin olive oil with the chopped nuts for about 2 minutes, stirring until lightly toasted. Add the curry powder, sesame seeds, salt, and pepper. Stir for a few seconds to coat the nuts well, then remove immediately from the heat as soon as the aromas release. Set aside.
In a bowl, whisk together the Greek yogurt, tahini, apricot jam, grated garlic, and lime juice. Season with salt and pepper. If the dressing is too thick, whisk in a small splash of cold water until smooth and creamy.
Spread the creamy dressing generously across the bottom of a large serving platter. Arrange the chicken and fennel mixture on top, then garnish with the peach slices. Sprinkle the curry walnuts generously over everything and drizzle with the fragrant oil from the skillet. Garnish with a few fresh parsley leaves and lime wedges, if desired.
Bon appetit and enjoy!
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