Za'atar Chicken Salad with Lemon-Tahini Dressing

Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 553 Calories

Ingredients

• 2 tablespoons lemon juice
• 2 cloves garlic
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh chives
• 1 green bell pepper, diced
• 1 lemon, zested and juiced
• 1 teaspoon kosher salt
• 1 tablespoon chopped fresh mint
• 1 cucumber, peeled and diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons tahini
• 4 tablespoons water, or more as needed
• 6 cups torn, bite-sized romaine lettuce
• 1 dried date, minced
• 0.5 teaspoon freshly ground black pepper
• 0.5 cup shredded carrot
• 2 tablespoons za'atar seasoning
• 0.5 pound chicken tenders

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.