This bright and creamy dressing brings a zesty twist to a fresh chicken salad, perfectly balanced with nutty tahini and fragrant za’atar spices. It’s an easy way to add bold flavors to your weeknight meals.
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.
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.
While the chicken rests, toss together the salad. In a big bowl, combine the romaine, tomatoes, bell pepper, cucumber, and carrot.
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.
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.
- Use fresh lemon juice for the brightest taste.
- Whisk the tahini with a little water before adding other ingredients to avoid clumps.
- Toast the za’atar lightly to enhance its aroma before mixing it with the chicken.
This dressing combines bright, zesty lemon with creamy tahini for a unique flavor that elevates any salad. The za’atar adds a warm, herby note that pairs beautifully with fresh greens and tender chicken. It’s a simple way to bring bold Middle Eastern flavors to your table.
Serve this salad over a bed of mixed greens or baby spinach for extra freshness. It also works well with warm pita bread or alongside roasted vegetables. A sprinkle of toasted pine nuts or chopped parsley adds nice texture and color.
Store any leftover dressing in an airtight container in the refrigerator for up to 3 days. Shake or whisk well before each use, as natural separation may occur. Keep the salad ingredients separate and assemble just before serving to maintain crispness.
