Curry Tahini Chicken Salad

   This Curry Tahini Chicken Salad recipe was inspired by a leftover roasted chicken I had in my fridge. It has great flavor and crunch without the use of nuts, dried fruit, or mayonnaise like a lot of recipes call for which are ill combined. 

   Just be sure to use chicken that is organic or all natural and free of hormones and antibiotics. It shouldn't be too hard to find at your local supermarket. Make sure to check the label and ensure it says: No Hormones or Antibiotics EVER (that's the key word folks).

Recipe:

2 scallions, chopped

1 celery stalk, split in half and diced

2 cups chopped cooked chicken (leftover from a roasted chicken or a rotisserie chicken)

Dressing: 

1 tbsp lime juice

2 tbsp tahini

2 tbsp water

Sea salt to taste

1 tsp curry powder 

Directions: 

1.) Combine scallion, celery, and chicken in a bowl. 

2.) In a measuring cup, combine fresh lime juice, water, tahini, curry powder, and sea salt. Taste to make sure it is seasoned enough. 

3.) Toss dressing into chicken mixture. Serve cold with veggies or with gluten free bread! It's amazing as a dip the next day.