Za'atar Chicken Salad with Lemon-Tahini Dressing
Description
Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.
Ingredients
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2 tablespoons lemon juice
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2 tablespoons extra-virgin olive oil
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2 tablespoons za'atar seasoning
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1 clove garlic, minced
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 pound chicken tenders
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6 cups torn, bite-sized romaine lettuce
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1 cup cherry tomatoes, halved
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1 green bell pepper, diced
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1 cucumber, peeled and diced
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1/2 cup shredded carrot
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1 lemon, zested and juiced
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4 tablespoons tahini
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4 tablespoons water, or more as needed
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2 cloves garlic
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1 dried date, minced
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salt and ground black pepper to taste
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1 tablespoon chopped fresh chives
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1 tablespoon chopped fresh mint
Directions
1
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
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3
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
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
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
Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.