Lemon-Tahini Dressing Over Za'atar Chicken Salad

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons za'atar seasoning
• 1 clove garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ pound chicken tenders
• 6 cups torn, bite-sized romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 green bell pepper, diced
• 1 cucumber, peeled and diced
• ½ cup shredded carrot
• Lemon-Tahini Dressing:
• 1 lemon, zested and juiced
• 4 tablespoons tahini
• 4 tablespoons water, or more as needed
• 2 cloves garlic
• 1 dried date, minced
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh chives (Optional)
• 1 tablespoon chopped fresh mint (Optional)

Step 1

In a large zip-top bag, combine lemon juice, olive oil, za'atar, garlic, salt, and pepper. Add the chicken tenders, seal the bag, and toss everything together so the chicken is well coated. Pop it in the fridge and let it marinate for anywhere from 30 minutes up to 12 hours, turning the bag occasionally.

Step 2

When you’re ready to cook, heat your grill to medium-high and give the grates a quick oiling. Place the chicken on the grill, then lower the heat to medium and cover. Grill the tenders for about 4 to 5 minutes on each side, until they’re cooked through and reach 165°F.

Step 3

While the chicken rests, toss together the salad. In a big bowl, combine the romaine, tomatoes, bell pepper, cucumber, and carrot.

Step 4

For the dressing, blend lemon zest and juice with tahini, water, garlic, and a date until smooth. Add water a little at a time until you get a nice, pourable consistency. Season with salt and pepper to taste, then pour it over the salad and toss everything together.

Step 5

Slice the chicken into thin pieces and arrange them on top of the salad. Finish it off with some chopped chives and fresh mint for a bright touch.