Za'atar-Spiced Chicken Salad with a Zesty Lemon-Tahini Sauce

Step 1

In a large zip-top bag, whisk together the lemon juice, olive oil, za’atar, garlic, salt, and pepper. Toss in the chicken tenders, seal the bag, and pop it in the fridge for at least 30 minutes — or up to 12 hours if you have time, turning the bag now and then so the chicken marinates evenly.

Step 2

When you’re ready to cook, heat your grill to medium-high and give the grates a quick brush with oil to keep things from sticking. Place the chicken on the grill, lower the heat to medium, cover, and cook for about 4 to 5 minutes per side. You’ll know it’s done when the thickest part reads 165°F on a meat thermometer. Once off the grill, let the chicken rest a few minutes before slicing.

Step 3

While the chicken is resting, get your salad ready. Toss chopped romaine, tomatoes, bell pepper, cucumber, and carrot in a big bowl. For the dressing, blend together lemon zest and juice, tahini, water, garlic, and a date until smooth. Add a little more water if it’s too thick, and season with salt and pepper to taste.

Step 4

Drizzle the lemon-tahini dressing over the salad and give everything a good toss. Slice the chicken into thin pieces and arrange it on top of the salad. Finish with a sprinkle of fresh chives and mint for a bright, fresh touch.

Serving Combinations

This salad pairs wonderfully with warm pita bread or over a bed of mixed greens. Add some sliced cucumbers, cherry tomatoes, or olives for extra freshness. A sprinkle of toasted pine nuts or pumpkin seeds can add a nice crunch.

Leftover Storage Guide

Store the chicken and salad separately from the sauce in airtight containers in the refrigerator. The salad is best eaten within 2 days for freshness. The lemon-tahini sauce can be kept for up to 4 days but may thicken—just stir in a bit of water before serving.