Grilled Chicken Salad With Herby Tahini Dressing

Active Time:

30 mins

Total Time:

1 hr 20 mins

Servings:

This juicy grilled chicken salad is anything but ordinary. Za’atar seasoning and Dijon mustard infuse both the marinade and tahini dressing with herby, tangy flavor, while honey and lemon juice balance everything out. Crunchy Little Gem lettuce, sweet snap peas, peppery radishes, and cooling cucumber bring in lots of texture and flavor for a satisfying lunch or dinner. Pounding the chicken breasts before marinating and grilling makes for extra juicy meat.

Frequently Asked Questions

How do you pound chicken breasts?

Pounding the chicken to even thickness ensures even cooking for juicy, perfectly cooked meat. Place the chicken between two sheets of plastic wrap or parchment paper, top side down, and pound to 1/2-inch thickness using a meat mallet, the bottom of a heavy skillet, or a rolling pin. Pounding the bottom of the breast protects the presentation side from becoming mangled.
How do you make chicken without a grill?

You can also bake the chicken in a 400°F oven for 20 to 25 minutes, until an instant-read thermometer inserted into the thickest portion of chicken registers 155°F. Let the chicken rest for 10 minutes before slicing.

Notes from the Food & Wine Test Kitchen

If you can’t source feta in brine for the marinade, increase lemon juice to three tablespoons; add a few tablespoons of cider vinegar or other vinegar, and season with salt. Thinly slice radishes using a small mandoline, or trim the stem end of each radish and place on a cutting board, trimmed side down, to keep it stable while thinly slicing with a sharp chef’s knife.

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 for lamb gyros.

Make ahead

The 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.

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Ingredients

4 ounces feta cheese, crumbled (about 1 cup), plus 1/3 cup feta brine, divided
1 medium garlic clove, grated
1/2 cup extra-virgin olive oil, divided
6 tablespoons fresh lemon juice, divided, plus lemon wedges for serving
1 tablespoon plus 2 teaspoons Dijon mustard, divided
3 1/2 teaspoons honey, divided
2 teaspoons za’atar, divided
1 1/2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness
1/4 cup water
1/4 cup tahini (such as Soom)
1 1/2 teaspoons kosher salt, divided1 tablespoon chopped fresh chives
1 (5-ounce) package Little Gem lettuce leaves
3 Persian cucumbers, thinly sliced (about 2 1/4 cups)
4 ounces fresh sugar snap peas, trimmed and halved diagonally (about 1 cup)
4 large radishes, thinly sliced (3/4 cup)

Directions

Place feta brine, garlic, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 2 teaspoons of the Dijon, 1 1/2 teaspoons of the honey, and 1 teaspoon of the za’atar in a large ziplock plastic bag. Seal bag, and shake to combine. Place pounded chicken in marinade; press out excess air from bag, and seal. Let chicken marinate at room temperature for 45 minutes, or refrigerate for up to 8 hours.
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 (about 350°F). 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. Transfer chicken to a cutting board, and let rest for at least 10 minutes.
While chicken rests, place lettuce, cucumbers, snap peas, radishes, and 1/2 cup of the feta in a large bowl. Drizzle with 2 tablespoons reserved dressing, and toss lightly to coat. Cut chicken into 1/2-inch-thick slices, and place on top of salad. Drizzle with 2 tablespoons dressing. Top the salad with remaining 1/2 cup feta. Serve with lemon wedges and remaining dressing on the side.