Chicken and Celery Salad With Wasabi-Tahini Dressing

from article: The combination of wasabi and celery is similar to a cold appetizer found in Taiwanese-Chinese cuisine, simply called hot mustard celery salad. In the dish’s usual preparation, blanched celery ribs are peeled or have the tough strings pulled out, and are then tossed with a dressing made with hot mustard powder. Make the recipe as it is, but don’t stop there. Much like a jar of the best marinara sauce, this dressing has endless possibilities. Try it with tofu and celery. Use it on

Better yet, poach chicken thighs with a little white wine or sake and some ginger slices, which leaves you with a savor cooking brother to mix with the tahini for a much lighter dressing.

I immediately went out and bought the ingredients to this dish when I saw Sue Li making it on Instagram. Then I came to the NYT website a few days later for the recipe and was nervous after reading all the negative remarks. I remembered that Sue Li remarked that you should add the wasabi paste in increments in case it was too hot for your palette. I’m so glad I listened, the salad came out great, and like a few others I added shredded green apple pieces to give it a little sweetness. New fave

It is vile and inedible according to the proportions stated. Better yet, hurtful! I salvaged some of the chicken. Rest is history. Way too much wasabi.

To make a vegan version, I used chickpeas instead of chicken, and it was much tastier the second day, allowing time for the chickpeas to absorb the flavors.

Delicious! I substituted honey for the sugar, added diced apple and toasted pecans. A new favorite!

Not sure what all the negative reviews are about. If you don’t like the taste of wasabi then... don’t make a wasabi chicken recipe? Great flavors. Super easy. The perfect weekday lunch.

YES!Too much wasabi,added mayo. Same flavor It's very good. Will make agian

Not sure what happened here, but 2 tablespoons made it crazy hot. Two teaspoons? One teaspoon?

Made a half recipe with a large can of canned chicken. An easy peasy quick lunch. I put in about 1-2 teaspoon of wasabi paste, which is a little less than what’s called for (considering I was making a half recipe) and it’s absolutely delicious! I found some of the comments to be a little over the top. It’s always good to use your judgment and start small when it comes to anything with heat.

This is really great. If I could hazard a guess the reaction to the wasabi it might be that people are adding 1 to 2 tablespoons of POWDER, not paste. Paste is made by adding water to the wasabi powder. Not a huge difference but could matter if you don’t like spicy food. I added some water chestnuts for extra crunch. I also added a bit of sesame oil to thin it out. Love this!

Inedible. Have to throw it all away. Maybe they meant two teaspoons of wasabi?

Wow, this recipe is just amazing. We have made it several times and just can't get enough of it. So easy and healthy. We served it for a main course at a dinner party for 4 and it was a huge hit! We followed the recipe exactly - YUM!!

Delicious and light! Used real japanese wasabi (I think it may be less spicy than the horseradish based wasabi) and added slices of sliced red apple - it was a nice sweet addition and the red looks pretty against the green celery.

Ok, this was a dud. The mixture of tahini and wasabi is an odd couple in terms of palette. Tasted terrible. I dumped it and made the chicken salad my old way, with a mix of yoghurt. a little mayo, chopped chives, chopped green onion and celery and basil. Served on a bed of baby romaine lightly tossed in olive oil .Added a garnish of pea shots and nasturtiums on the top for color.