Chicken and Celery Salad With Wasabi-Tahini Dressing

Inspired by the desire to make use of some leftover wasabi paste, this is the kind of chicken salad that’s sure to become a go-to recipe. The best advice here is to make a large batch, and save it for multiple meals. Equally delicious cold or at room temperature, this salad is especially good in a sandwich, tucked into soft potato rolls. Embrace the wasabi and think of it as a hot mustard; you can even dial it back, starting with less, then adding more to taste. Lime juice lends a mellow acidity that rounds out the dressing.

Ingredients

• 2

  small boneless, skinless chicken breasts (about 1 pound total)

• Kosher salt

• ¼

  cup fresh lime juice, plus more lime wedges, for serving (3 to 4 limes)

• ¼

  cup tahini

• 1 to 2

  tablespoons wasabi paste

• 2

  garlic cloves, grated

• ½

  teaspoon granulated sugar

• 8 to 10

  celery ribs, plus 1/2 cup celery leaves

• Sesame seeds, for serving

Preparation

1. In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.
2. While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.
3. Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.
4. Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.
5. Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.