This chicken salad recipe features juicy grilled chicken breasts, an herby and creamy za’atar tahini dressing, Little Gem lettuce, and sweet snap peas.
Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands.Julia Levy is an eater, maker and dabbler in all things food.
When building the salad, swap in whatever vegetables, nuts, or other mix-ins you have on hand — our test kitchen recommends avocado, chopped smoked almonds, pine nuts, or pickled red onions. The tahini dressing can double as a dip to serve with crudités or or pita chips, or as a spread forThe dressing can be made up to two days in advance and stored, covered, in the refrigerator. Cooked chicken can be stored, unsliced, in a resealable bag or covered in the refrigerator for up to one day.
Meanwhile, whisk together water, tahini, 3/4 teaspoon of the salt, 1/4 cup of the oil, and remaining 1/4 cup lemon juice, 1 tablespoon Dijon, 2 teaspoons honey, and 1 teaspoon za’atar in a medium bowl until smooth. Whisk in chives; set dressing aside. If chicken is refrigerated, remove from refrigerator at least 30 minutes before cooking. Preheat a grill or grill pan to medium . Remove chicken from marinade, and pat dry using paper towels. Sprinkle chicken evenly with remaining 3/4 teaspoon salt. Brush grill with remaining 2 tablespoons oil. Grill chicken until grill marks appear on both sides and an instant-read thermometer inserted into thickest portion of chicken registers 155°F, about 8 minutes total, flipping once.
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