I feel like there are so many mayo haters out there and while I’m not one of them, I do know that I actually prefer baba ganoush in my chicken salad over mayo! I have a tahini chicken salad recipe that is delicious, but there’s something about the smokiness and creaminess to this one and it’s my all time favorite, especially for fall. You can of course make your own baba ganoush, but I like to just buy my favorite one because the ingredient prices and time end up leveling out to just buying some pre-made.
Baba Ganoush Chicken Salad
Ingredients
- 6 boneless skinless chicken breasts
- 1 1/2 cups premade babaganoush
- 1 1/2 apples chopped (try Honeycrisp or Granny Smith for a crisp bite)
- 3 celery stalks chopped
- 1/3 cup finely chopped parsley
- 1/2 cup chopped pistachios or walnuts for a crunchy texture
- 1 small red onion finely chopped
- Salt and pepper to taste
- Olive oil for roasting
- Optional: Lemon wedges for garnish
Directions
- You can either roast or boil the chicken breasts based on your preference. Both methods are simple and yield juicy chicken!
Roasting Method:
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts with salt, pepper, and drizzle with olive oil.
- Place the chicken on a baking sheet lined with parchment paper or foil.
- Roast for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the oven, let it rest for 5 minutes, then chop or shred into bite-sized pieces.
Boiling Method:
- Place the chicken breasts in a large pot and cover with water (optional: add salt, pepper, bay leaf, or garlic cloves for extra flavor).
- Bring the water to a boil, then reduce to a simmer.
- Cook the chicken for 15-20 minutes, or until fully cooked and the internal temperature reaches 165°F (75°C).
- Remove the chicken from the pot, let it cool slightly, then chop or shred.
Compile:
- In a large bowl, combine the chopped apples, celery, parsley, pistachios (or walnuts), and red onion.
- Add the cooked chicken to the bowl. Add the babaganoush to the chicken mixture and toss until well-coated. Taste and adjust the seasoning with salt, pepper and lemon juice if needed.
- Serve the salad immediately or chill in the fridge for a few hours to allow the flavors to meld.
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