I’ve always been a sucker for a good chicken salad, but upon first tasting this one, all others paled in comparison…

This recipe has been tweaked over the years by my friend, Elisha, who was kind enough to share it with me. Jam-packed with flavor, crisp apples bring sweetness and crunch, vinegar-soaked onions and lime add a bit of tang, and jalapeño and cayenne add a little kick (can be adjusted according to your preference). The only traditional thing about this chicken salad is the mayonnaise which holds everything together and adds a nice creaminess.

Serve this with tortilla chips, salty crackers, or over toasted bread with some chopped avocado.

With my recent focus on saffron, I find myself incorporating pistachios alongside the little golden threads and it’s put me on a bit of a pistachio kick.

They serve as the savory bite in this salad made with a bunch of super chopped, refreshing veggies topped with a bright, minty vinaigrette that comes together using an ingredient I feature throughout my new book… black sesame seeds. More on them later. In the meantime, I honestly don’t know if I’ve ever enjoyed a salad more!