Tahini Chicken Salad & Quinoa/Farro Salad from Peak Performance Catering

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Tahini Chicken Salad

Chef Alyson Zildjian, Peak Performance Catering

Serves 8


2 pound        Chicken Breast – poached

1 pound        Celery – Chopped

8 oz             Tahini

8 oz             Rice Vinegar

4 oz             Scallion – Chopped

2 oz             Sesame Oil

2 0z            Ginger – minced

2 oz             Garlic – minced

1 Tbls          Black Pepper

5 shots                  Tabasco


Cut poached and cooled chicken breast into one inch cubes.  Add tahini, vinegar, sesame oil, and tabasco to the chicken.  Mix well and toss in remaining ingredients.  Refrigerate immediately.  Served cooled for best results.

Quinoa & Farro Salad

With Tomato & Cucumber Fresh Parsley

Servings – 6-8

1 Cup           Quinoa

2 Cups           Chicken Broth (or veggie broth)

1 Cup           Farro

5 Cups           Chicken Broth or Water

1 pint           Grape Tomato – cut in ¼’s

1/2 bu           Scallions – thinly sliced

1                  English Cucumber- cut in ¼ pieces  

1 bunch         Fresh Basil – Finely sliced – (Chiffonade)  

½ cup          Olive Oil

¼ cup           Lemon Juice

Salt & White Pepper

Place Chicken broth and Quinoa into sauce pan and bring to a boil.  Reduce to simmer, cover and cook until all water is absorbed (about 10-15 minutes)

In a Separate Pan Bring Water to boil for Farro Reduce to simmer, cover and cook 30 minutes.

Once the Quinoa and Farro are cooked – Let Cool uncovered completely.

Chop up the cucumber, Tomato, Scallion and set aside

Make the Olive Oil and lemon Dressing Set aside

Finely slice the fresh basil

Add all your vegetable and dressing to the cooled quinoa and Farro top with fresh basil and serve