In a medium bowl, add the turmeric, tahini, garlic, honey (if using), salt, pepper, and vinegar, stirring to combine. Drizzle in the olive oil and whisk until smooth. Alternatively, add all the ingredients to a blender and blend until smooth.
In a large bowl, add the chicken, carrots, slaw or cabbage, green onions, and raisins. Add the dressing, stirring to combine. Allow to sit for 15 minutes for the flavors to combine.
Serve over greens, if desired.
*Leftover Instant-Pot “Rotisserie” Chicken works well in this recipe, as does Slow Cooker Balsamic Whole Chicken. A store-bought rotisserie chicken will also work.For a vegetarian option, swap the chicken for 1-2 cans of drained and rinsed cans of chickpeas. Lightly smash half the chickpeas, then proceed with the recipe.Serve the chicken and veggies separately on a plate, with the dressing on the side for dipping.For a vegetarian option, swap the chicken for 1-2 cans of drained and rinsed cans of chickpeas. Lightly smash half the chickpeas, then proceed with the recipe.Chopped green apple would also be a nice addition to this salad.