Za'atar Chicken Salad with Lemon-Tahini Dressing Recipe

Mix 2 tablespoons lemon juice olive oil za'atar garlic salt and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate turning occasionally 30 minutes to 12 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Place chicken tenders on the grate reduce heat to medium and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C) 4 to 5 minutes per side.

Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes bell pepper cucumber and carrot.

Combine lemon zest and juice tahini water garlic and date in the bowl of a mini food processor or a blender. Pulse several times adding water by tablespoons if necessary until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.

Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.