A white plate topped with green leaves, crispy croutons, pieces of chicken and a white tahini dressing

Tahini chicken caesar salad

  • serves 2
  • Easy

We've put a nutty twist on a caesar salad by adding silky smooth tahini to the dressing, then tossing through shredded chicken and sourdough croutons


Try this tahini Caesar salad, then check out our classic chicken caesar salad, healthy chicken caesar salad, vegan caesar salad and more caesar salad recipes.



  • sourdough bread 2 thick slices, torn into pieces
  • extra-virgin olive oil 2 tbsp
  • sesame seeds 1 tbsp
  • cooked rotisserie chicken 200g, shredded
  • Little Gem lettuces 2, cut into pieces
  • anchovy fillets 4, halved (optional)
  • parmesan 25g, shaved


  • anchovy fillets 4
  • Dijon mustard 1 tsp
  • Belazu tahini 3 tbsp
  • lemon 1, juiced
  • garlic a small clove, crushed
  • extra-virgin olive oil 2 tbsp
  • parmesan 25g, finely grated


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the sourdough pieces in 1 tbsp of the oil and the sesame seeds, and roast for 12-15 minutes, tossing halfway, until brown and crisp.

  • Step 2

    Make the dressing by whizzing the Belazu Tahini and the remaining ingredients with 3 tbsp of water in a high-powered blender. Season to taste and add a tsp more water if it’s a little thick.

  • Step 3

    Tip the chicken into a small non-stick frying pan with the remaining tbsp of oil over a medium heat and cook until beginning to crisp at the edges.

  • Step 4

    Put the lettuce leaves in a bowl, add two-thirds of the dressing and toss really well. Divide between two plates or shallow bowls and top with the crisped chicken, croutons and anchovy fillets, then gently toss in the bowls to mix slightly. Scatter over the parmesan and serve.

Find more quick and easy chicken recipe ideas here

Sticky Chicken and Noodles Recipe with Red Pepper


Nutritional Information

  • Kcals 860
  • Fat 59.7g
  • Saturates 14.1g
  • Carbs 27.9g
  • Sugars 4.9g
  • Fibre 5.8g
  • Protein 49.7g
  • Salt 2.6g