How to Make Za'atar Chicken Salad with Lemon-Tahini Dressing - A Step-by-Step Guide

Are you looking for a fresh and flavorful salad recipe to add to your repertoire? Look no further than this delicious Za'atar Chicken Salad with Lemon-Tahini Dressing. Packed with bold flavors and healthy ingredients, this salad is sure to become a new favorite in your meal rotation.

Za'atar is a versatile Middle Eastern spice blend that typically includes a mix of dried herbs such as thyme, oregano, and marjoram, as well as sesame seeds and sumac. It adds a unique and aromatic flavor...

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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
  • 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)

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 10 mins
  • Servings: 2
  • Yield: 2 servings

  • 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.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • 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.
  • 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.
  • 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.
  • Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.
  • Nutrition

    553 cal.

    • Total Fat: 34g
    • Saturated Fat: 5g
    • Cholesterol: 65mg
    • Sodium: 1177mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 14g
    • Total Sugars: 9g
    • Protein: 34g
    • Vitamin C: 157mg
    • Calcium: 361mg
    • Iron: 12mg
    • Potassium: 1419mg