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This blackberry chicken salad with its tahini-basil dressing packs a punch of flavor that turns an ordinary meal into something truly special. The juicy blackberries bring a tangy sweetness that works amazingly with the tender chicken, while the creamy tahini-basil dressing ties everything together in a beautiful mix of flavors.
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Amazing ingredients in this salad
- The chicken: Go for free-range chicken for better flavor and tenderness. A well-cooked, shredded breast soaks up the dressing flavors much better.
- The blackberries: Pick ripe but still firm berries. Their natural tanginess balances out the rich dressing perfectly.
- The tahini: Good quality sesame paste makes all the difference. Make sure it's smooth and not separated for a creamy dressing.
- The basil: Only use fresh leaves for their amazing smell. Smaller leaves often pack more flavor than larger ones.
- The feta cheese: Try to get artisanal feta stored in brine for a creamy texture and authentic taste that goes well with the other ingredients.
Wonderful preparation
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The basil dressing
- The base mix:
- In a bowl, start by mixing tahini with olive oil until smooth. This first step helps avoid lumps forming later. Then add honey or maple syrup and mix it in completely to balance the flavors nicely.
- The tangy juice:
- Squeeze a fresh lemon and add its juice to the mix with apple cider vinegar. The acidity will make the texture thicker right away, which is normal. Start adding water bit by bit while whisking vigorously.
- The perfect seasoning:
- Add finely chopped garlic and sliced basil leaves, then season well with salt and pepper. Give it a taste and adjust to your liking, keeping in mind the dressing should be flavorful enough to season the whole salad.
- The beautiful assembly:
- In a large bowl, first place your greens, then carefully add the blackberries to avoid crushing them. Next, add the warm shredded chicken so it slightly warms the leaves and releases its aroma.
- The finishing touch:
- Sprinkle crumbled cheese, thinly sliced red onions, and crushed nuts over the top. Pour the dressing on just before serving and gently toss with two wooden spoons to coat everything without damaging the ingredients.
Ideal side pairings
A lightly toasted rustic bread goes wonderfully with this salad, perfect for soaking up the last bits of dressing. For a Mediterranean touch, serve with warm pita triangles or herbed focaccia bread.
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Tasty variations
For a fall version, swap blackberries for crisp apple slices and caramelized walnuts. The apple's tartness works beautifully with the tahini's sweetness and creates a totally different but equally yummy taste experience.
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Keeping it fresh
If you want to enjoy this later, store all ingredients separately. The dressing can be made up to three days ahead and kept in an airtight container in the fridge. Take it out about an hour before using so it can return to its natural flowing state.
Frequently Asked Questions
- → Peut-on tout préparer à l'avance ?
- Absolument, prépare chaque élément à part et assemble avec la sauce au dernier moment pour garder la fraîcheur.
- → Comment la rendre sans viande ?
- Facile ! Échange le poulet contre des pois chiches croquants ou du tofu grillé pour une option veggie excellente.
- → Quel type de vin accompagnerait ce plat ?
- Un blanc sec comme un Chardonnay ou même un rosé bien frais serait un joli choix.
- → Y a-t-il des alternatives aux mûres ?
- Tout à fait ! Pense à des framboises, figues ou même des quartiers de pêches pour varier.
- → Combien de temps se garde la vinaigrette ?
- C’est bon pour 5 jours au frigo, tant que c’est dans un récipient bien fermé.