This is a portable salad that can be eaten cold or at room temperature.
4 Tbsp olive oil
4 Tbsp tahini
2 Tbsp cider or white wine vinegar
1 Tbsp maple syrup
2 Tbsp lemon juice
1/2 lb carrots, shredded
8 radishes, diced
1 handful parsley, chopped.
1 lb chicken, cooked and cubed
Mix all liquid ingredients together. Pour over veggies and chicken; mix. This salad tastes best after the flavors blend; mix the day before and refrigerate overnight.
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