THE RECIPE JOURNAL · Lunch
Lemon-Tahini Dressed Za'atar Chicken Salad
This bright and flavorful salad combines juicy chicken with a zesty lemon-tahini dressing and aromatic za’atar spices for a delicious twist. It’s perfect for a quick lunch or a light dinner that feels both fresh and satisfying.
FROM THE KITCHEN • Lemon-Tahini Dressed Za'atar Chicken Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Roasted Chicken with Garlic and Butter
Something delicious to watch next.
01
Step 1
In a large zip-top bag, mix together lemon juice, olive oil, za'atar, garlic, salt, and pepper. Add the chicken tenders, seal the bag, and toss everything to coat. Pop it in the fridge for at least 30 minutes, or up to 12 hours if you have the time, turning the bag occasionally so the chicken marinates evenly.
02
Step 2
When you’re ready to cook, heat your grill to medium-high and oil the grates lightly to keep the chicken from sticking. 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 reach 165°F and are cooked through.
03
Step 3
While the chicken is resting, get your salad ready. Toss the romaine, tomatoes, bell pepper, cucumber, and carrot together in a big bowl. Then, make the dressing by blending lemon zest and juice, tahini, water, garlic, and a date in a small food processor or blender. Add water little by little until you get a smooth, pourable consistency. Season with salt and pepper to taste.
04
Step 4
Pour the dressing over the salad and toss everything gently to coat. Slice the chicken into thin pieces and arrange on top of the salad. Finish things off with a sprinkle of chopped chives and fresh mint for a bright, fresh touch.
Why you’ll love it
This salad combines bright, tangy flavors with creamy tahini and fragrant za’atar, creating a unique and satisfying meal. It’s fresh, healthy, and packed with protein, making it perfect for a quick lunch or light dinner. The dressing adds a rich, nutty twist that elevates simple ingredients.
How to serve
Serve this salad over a bed of mixed greens or alongside warm pita bread. Add some chopped cucumbers, cherry tomatoes, or olives for extra freshness and texture. A sprinkle of toasted pine nuts or a few crumbled feta cubes can add a nice finishing touch.
Storage & leftovers
Keep the salad and dressing separate if possible to avoid sogginess. Store the chicken and greens in airtight containers in the fridge for up to 2 days. The dressing can be kept in a sealed jar for up to a week and stirred well before serving.
