Chicken salad

I bought Alon Shayan's Israeli cookbook, and there it was – this chicken salad served with tahini mayonnaise. I made my version by adding some chickpeas and homemade quail egg mayonnaise. Something to serve with other dishes, especially at parties, where there is magic in nibbling on this and that.


480 g drained, canned chickpeas

chicken:
1/2 chicken
1 bay leaf
1 rosemary sprig
4 thyme sprigs
5 garlic cloves, peeled
sea salt to taste

dressing:
50 g good mayonnaise
1 tbsp tahini
1 garlic clove, crushed
sea salt to taste
freshly ground black pepper to taste
1/2 organic lemon zest, finely grated


Remove the skin from the chicken and place in a pot with all the ingredients, and pour water over to cover by 2 cm. Put on medium heat and cook for 1.5 hours until ready. Drain and cool. Remove the meat from the bones and cut into pieces.

For the dressing, mix all the ingredients in a bowl. Put the cooled chicken, chickpeas and dressing in a bowl. Mix and serve. Especially delicious with freshly baked bread or pita.