Yogurt Tahini Chicken Salad with Cucumbers and Preserved Lemon
Ingredients
- ¼ cup plain whole-milk Greek yogurt
- 3 tablespoons tahini
- 3 tablespoons water
- 2 tablespoons lemon juice
- 1½ teaspoons minced garlic
- ⅛ teaspoon sugar
- ⅛ teaspoon table salt
- 3 cups cooked chicken , cut into ½-inch pieces
- 3 Persian cucumbers , quartered lengthwise and cut into ½-inch pieces (1¼ cups)
- ¼ cup chopped fresh mint
- 2 tablespoons minced shallot
- 2 tablespoons finely chopped preserved lemon
- 2 tablespoons chopped fresh dill
Instructions
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