Chicken Salad With Tahini-Yogurt Dressing Recipe

• 2 plump, moist garlic cloves, peeled, halved, and green germ removed
• 1/4 cup tahini (sesame paste)
• 1/2 cup plain yogurt
• 2 tablespoons freshly squeezed lemon juice
• salt and pepper
• 8 ounces green beans, trimmed at both ends and cut into 1-inch pieces
• 1 pound cubed cooked chicken
• 3 ribs celery, cut crosswise into 1/4-inch slices
• 1/2 cup finely minced fresh cilantro or parsley

1. In a small food processor, mince the garlic. Add the tahini, yogurt, lemon juice, and 1/2 teaspoon salt and blend well to form a creamy dressing (alternatively, mince the garlic by hand and whisk in the remaining ingredients. Set the dressing aside.
2. Bring a large sauce pan of salted water to boil. Add the green beans and cook until just tender, then drain and plunge into ice water to cool quickly. Dry on kitchen towels.
3. Combine the cooked chicken, green beans, celery, and yogurt and toss to coat. Season to taste with salt and pepper. Garnish with cilantro and parsley. Serve on a bed of greens with extra dressing drizzled on top, in a sandwich, or on its own.

garlic, tahini, plain yogurt, freshly squeezed lemon juice, salt, green beans, chicken, celery, fresh cilantro

Taken from www.seriouseats.com/recipes/2011/11/chicken-salad-with-tahini-yogurt-recipe.html (may not work)