Grilled Chicken Salad with Cherry Tomatoes, Avocado, and Tahini Dressing

Name: Grilled Chicken Salad with Cherry Tomatoes, Avocado, and Tahini Dressing
Yield: serves 4
Ingredients: 3/4 pound skinless boneless chicken breasts; 2 cloves garlic; Kosher salt; 2 tablespoons extra-virgin olive oil; 2 teaspoons freshly squeezed lemon juice; 2 teaspoons za’atar (see Note); 1/2 cup pine nuts; 2 tablespoons tahini; 1 small clove garlic, coarsely chopped; 1/3 cup freshly squeezed lemon juice; 1/4 cup extra-virgin olive oil; 2 heads romaine hearts, broken into individual leaves; 1 avocado, cut into large dice; 1/2 pound cherry tomatoes, halved; 2 tablespoons chopped fresh cilantro for garnish

December 22, 2011

If you have ever made hummus, you probably still have a partial jar of tahini in your refrigerator. Here’s one way to use more of it: in a creamy dressing for a grilled chicken salad. Brian seasons the chicken with za’atar, a Middle Eastern seasoning, and balances the tahini’s faint bitterness with the sweetness of pine nuts to make the dish more wine friendly. You could substitute a meaty fish, such as mahimahi or tuna, for the chicken. That jar of tahini will be empty in no time. Note that the chicken needs to marinate for at least two hours.

Cooks' Note

Za’atar is a Middle Eastern seasoning that typically includes dried thyme, sesame seeds, and sumac. You can find it at well-stocked spice shops such as Whole Spice (see page 126) and stores catering to a Middle Eastern clientele.

Recipe notes

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