Zaatar Chicken Salad With Lemon Tahini Dressing Recipes

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ZA'ATAR CHICKEN SALAD WITH LEMON-TAHINI DRESSING



Za'atar Chicken Salad with Lemon-Tahini Dressing image

Experiment with Middle Eastern flavors in this nutritious dinner salad. Use purchased za'atar seasoning blend or use your own.

Provided by Bibi

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 1h10m

Yield 2

Number Of Ingredients 20

2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons za'atar seasoning
1 clove garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ pound chicken tenders
6 cups torn, bite-sized romaine lettuce
1 cup cherry tomatoes, halved
1 green bell pepper, diced
1 cucumber, peeled and diced
½ cup shredded carrot
1 lemon, zested and juiced
4 tablespoons tahini
4 tablespoons water, or more as needed
2 cloves garlic
1 dried date, minced
salt and ground black pepper to taste
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint

Steps:

  • 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.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 38.6 g, Cholesterol 64.6 mg, Fat 33.9 g, Fiber 14.3 g, Protein 34.4 g, SaturatedFat 5.2 g, Sodium 1177.3 mg, Sugar 9.4 g

ROAST CHICKEN WITH LEMON AND ZA'ATAR



Roast Chicken With Lemon and Za'atar image

This plump and juicy roast chicken benefits from tenderizing in a yogurt-lemon-garlic marinade for as long as 24 hours, but if you don't have a lot of time, slathering it with the mixture before sliding it into the oven will still add flavor, and give the spices something to stick to. Za'atar, a Middle Eastern herb-and-spice blend, can still be hard to find in the supermarket, so make your own by combining sumac, sesame seeds, thyme, coriander, oregano and cumin. You can buy sumac, a garnet-colored lemony spice, in Middle Eastern markets or online, but the rest of the ingredients are most likely already on your spice rack, and leaving out one or two of them is perfectly O.K. If you have a premade za'atar blend on hand, you'll need about 1/2 cup to coat the chicken.

Provided by Susan Spungen

Categories     dinner, poultry, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 13

1 cup plain full- or reduced-fat Greek yogurt
3 lemons (1 lemon zested and juiced; 2 lemons, halved)
2 large garlic cloves, finely grated
3 tablespoons olive oil
1 (4- to 5-pound) whole chicken
Kosher salt and black pepper
2 tablespoons toasted white sesame seeds (see Tip)
2 tablespoons sumac (optional)
1 tablespoon dried thyme
1 tablespoon ground coriander
2 teaspoons dried oregano
2 teaspoons ground cumin
3 medium shallots, peeled and halved lengthwise

Steps:

  • In a shallow bowl, stir together yogurt, zest and juice of 1 lemon, garlic and 2 tablespoons olive oil. Season the chicken inside and out with 1 teaspoon each salt and pepper. Add the chicken to the bowl and coat with the yogurt mixture inside and out. Cover and refrigerate until cooking, up to 24 hours.
  • Heat oven to 400 degrees. Make the za'atar: In a small bowl, mix sesame seeds, sumac (if using), thyme, coriander, oregano, cumin and 1 tablespoon salt. Remove chicken from marinade and gently scrape off excess yogurt while leaving a nice coating. Transfer chicken to a sheet of parchment or wax paper. Coat chicken all over with the za'atar blend. Scrape up any spices that fall off and pack them on. Drizzle with remaining tablespoon oil and pat gently.
  • Put 1 lemon half in the cavity of the bird. Tie legs together using butcher's twine, if desired, and place chicken in a small roasting pan. Arrange remaining 3 lemon halves and shallots cut-sides down in the pan surrounding the chicken. Add 1/4 cup water to the pan and roast on the middle rack for 30 minutes.
  • Reduce the oven temperature to 350 degrees, gently baste the chicken and add another 1/4 cup water. Roast for an additional 60 to 75 minutes, rotating the pan periodically. Turn the lemon and shallots occasionally, basting once or twice and add 1/4 cup water whenever the pan juices dry out. Cook until until the legs wiggle easily and the chicken reaches an internal temperature of 165 degrees.
  • Let chicken rest 10 to 15 minutes before carving. Pour the pan juices (add a few tablespoons of water first, if they are very reduced) into a small gravy boat, degreasing or skimming some fat, if desired. Serve the chicken with the juices and the roasted shallots.

ZA'ATAR CHICKEN SALAD WITH LEMON-TAHINI DRESSING



Za'atar Chicken Salad with Lemon-Tahini Dressing image

Experiment with Middle Eastern flavors in this nutritious dinner salad. Use purchased za'atar seasoning blend or use your own.

Provided by Bibi

Categories     Romaine Lettuce Salad

Time 1h10m

Yield 2

Number Of Ingredients 20

2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons za'atar seasoning
1 clove garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ pound chicken tenders
6 cups torn, bite-sized romaine lettuce
1 cup cherry tomatoes, halved
1 green bell pepper, diced
1 cucumber, peeled and diced
½ cup shredded carrot
1 lemon, zested and juiced
4 tablespoons tahini
4 tablespoons water, or more as needed
2 cloves garlic
1 dried date, minced
salt and ground black pepper to taste
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint

Steps:

  • 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.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 38.6 g, Cholesterol 64.6 mg, Fat 33.9 g, Fiber 14.3 g, Protein 34.4 g, SaturatedFat 5.2 g, Sodium 1177.3 mg, Sugar 9.4 g

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Top Asked Questions

How to make za'atar chicken?
If you have a premade za’atar blend on hand, you’ll need about ½ cup to coat the chicken. In a shallow bowl, stir together yogurt, zest and juice of 1 lemon, garlic and 2 tablespoons olive oil. Season the chicken inside and out with 1 teaspoon each salt and pepper. Add the chicken to the bowl and coat with the yogurt mixture inside and out.
How do you make za'atar salad dressing?
Your new favorite salad dressing is made with Za'atar. It adds tons of flavor to a simple dressing and makes your salad pop. 1. In a glass jar add olive oil, vinegar, lemon juice, garlic, salt, pepper, and za'atar. 2. Cover the jar and shake until well blended.
How do you season chicken tenders with za'atar seasoning?
Use purchased za'atar seasoning blend or use your own. 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.
How do you make tahini salad dressing at home?
Scrape into a blender or jar of an immersion blender. Add in tahini, water, lemon, oil and honey (if using.) Puree until smooth. If dressing is too thick, add one tablespoon water and blend to thin. Continue one tablespoon as a time as necessary to achieve desired consistency.

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