Chicken Salad with Za'atar
and creamy tahini dressing
A Middle Eastern spice mix called Za'atar gives the chicken in this dinner salad a quick infusion of flavor and crunch.
Smarts: Find Za'atar in the grocery store's spice aisle or make it yourself (there are many easy recipes online).
- Garlic - 1 clove
- Lemon juice - 1 Tbsp
- Water - 2 Tbsp
- Oil, olive - 2 Tbsp
- Tahini - 2 Tbsp (sub almond butter)
- Honey - 2 tsp
- Cucumbers - 8 oz , chopped
- Tomatoes, medium - 1 , chopped
- Parsley - 1 Tbsp , chopped
- Chicken breasts, boneless and skinless - 1 lb
- Avocados - 1 , cubed
- Oil, cooking - 1 Tbsp
- Za'atar - 1 Tbsp (sub equal parts chili powder and paprika)
- Salad greens - 5 oz
- Walnut halves - 2 oz
Make creamy tahini dressing - Peel and chop garlic. Combine garlic, lemon juice, water, olive oil, tahini and honey. Whisk until smooth. (For an even creamier dressing, blend with an immersion blender.) (Can be done up to 5 days ahead)
Chicken - Slice against the grain into strips (i.e., look for the grain of the meat and slice perpendicular to it). Tenderize with a fork and season with some salt and pepper. (Can be done up to 1 day ahead)
Avocados - Cube avocados.
To assemble salads, top greens with chicken, cucumbers, tomatoes, avocados, walnuts and parsley. Toss with tahini dressing and enjoy!