Name: Za'atar Chicken Salad with Lemon-Tahini Dressing
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: Lemon juice - 2 tablespoons; Extra-virgin olive oil - 2 tablespoons; Za'atar seasoning - 2 tablespoons; Garlic, minced - 1 clove; Kosher salt - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Chicken tenders - ½ pound; Torn, bite-sized romaine lettuce - 6 cups; Cherry tomatoes, halved - 1 cup; Green bell pepper, diced - 1; Cucumber, peeled and diced - 1; Shredded carrot - ½ cup; Lemon, zested and juiced - 1; Tahini - 4 tablespoons; Water, or more as needed - 4 tablespoons; Garlic - 2 cloves; Dried date, minced - 1; Salt and ground black pepper to taste - 1; Chopped fresh chives (Optional) - 1 tablespoon; Chopped fresh mint (Optional) - 1 tablespoon

Za'atar Chicken Salad with Lemon-Tahini Dressing

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Za'atar Chicken Salad with Lemon-Tahini Dressing

1. Lemon juice - 2 tablespoons

2. Extra-virgin olive oil - 2 tablespoons

3. Za'atar seasoning - 2 tablespoons

4. Garlic, minced - 1 clove

5. Kosher salt - 1 teaspoon

6. Freshly ground black pepper - ½ teaspoon

7. Chicken tenders - ½ pound

8. Torn, bite-sized romaine lettuce - 6 cups

9. Cherry tomatoes, halved - 1 cup

10. Green bell pepper, diced - 1

11. Cucumber, peeled and diced - 1

12. Shredded carrot - ½ cup

13. Lemon, zested and juiced - 1

14. Tahini - 4 tablespoons

15. Water, or more as needed - 4 tablespoons

16. Garlic - 2 cloves

17. Dried date, minced - 1

18. Salt and ground black pepper to taste - 1

19. Chopped fresh chives (Optional) - 1 tablespoon

20. Chopped fresh mint (Optional) - 1 tablespoon

How to cook deliciously - Za'atar Chicken Salad with Lemon-Tahini Dressing

1. Stage

Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours.

2. Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

3. Stage

Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side.

4. Stage

Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot.

5. Stage

Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.

6. Stage

Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.