MEDITERRANEAN CHICKEN SALAD

 

INGREDIENTS

CHICKEN MARINADE:

•  1/4 cup extra virgin olive oil
•  1/2 teaspoon ground sweet paprika
•  1/2 teaspoon ground cumin
•  1/2 teaspoon ground coriander
•  1/2 teaspoon ground allspice
•  1/2 teaspoon ground sumac
•  1/4 teaspoon ground cinnamon
•  1/4 teaspoon ground nutmeg
•  1/4 teaspoon ground cloves
•  1/4 teaspoon ground cardamom
•  1/4 teaspoon ground turmeric
•  1 large clove garlic, pressed
•  1 teaspoon lemon juice
•  4 chicken breasts (about 1.5 lbs)
•  kosher salt
•  freshly ground black pepper

• MEDITERRANEAN SALAD:

  •  2 large scallions, finely sliced
  •  4-5 sun-dried tomatoes, packed in oil, finely diced
  •  1 heaping teaspoon za’atar spice blend
  •  1/2 teaspoon ground sumac
  •  1/4 small red cabbage, cored, and thinly sliced (about 3/4 cup)
  •  2 small heads of romaine, cored, and sliced
  •  4-5 ounces mixed greens
  •  2 tablespoons freshly squeezed lemon juice, plus more for serving
  •  2 tablespoons extra virgin olive oil
  •  kosher salt
  •  freshly ground black pepper

  TOPPINGS:

•  1 batch of easy lemon tahini sauce* recipe below
•  za’atar spice, for sprinkling
•  sumac, for sprinkling
•  lemon wedges, for serving
•  grilled vegetables (optional)

• METHOD:

1. Marinate the Chicken: Place the olive oil, spices, garlic, and lemon juice in a large gallon freezer Ziploc bag. Close the bag (squeeze out any excess air) and combine the ingredients together–you want to make the spices are evenly incorporated–by squishing the contents of the bag with your hands. Using tongs (or your hands), add the chicken breasts to the Ziploc bag, squeeze out the excess air from the bag, and reseal. Make sure the marinade is evenly coating both sides of the chicken breasts. Place the bag flat on a large plate (I like to place mine on a quarter-size baking sheet, as I can store it easily in the fridge) and marinate the chicken in the refrigerator for at least 20 minutes or up to 12 hours if prepping ahead in the morning.
2. Grill the Chicken: Remove the chicken from the fridge about 15 minutes prior to cooking, so that it comes slightly closer to room temperature. Heat an outdoor grill or large cast-iron pan over medium-high heat. Remove the chicken breasts from the marinade, place on a large plate, and season both sides with salt and pepper. Discard the remainder of the marinade. Grill the chicken (I prefer to do this in batches, depending on the size of the chicken breasts, so that the grill stays hot) for 4 to 5 minutes per side (cooking time is roughly 10 minutes per inch of thickness) or until the internal temperature reads 165 degrees Fahrenheit. Adjust the heat and time depending on the thickness and size of your chicken. Transfer the cooked chicken to a clean plate or serving platter and allow it to rest for at least 5 to 10 minutes while you prepare the salad.
3. Prepare the Salad: In a large salad bowl, combine the scallions, sun-dried tomatoes, za’atar spice, sumac, and cabbage. Add the romaine, mixed greens, lemon juice, olive oil, and a generous sprinkling of salt and pepper. Toss and season to taste, adjusting with additional salt, lemon juice, or olive oil as needed.
4. For Serving: Once the chicken breasts have rested, slice them against the grain into 1/2 or 3/4-inch thick slices. Distribute the salad evenly into four large bowls. Top with grilled chicken and sprinkle each serving with a pinch of za’atar spice and sumac. Serve with a wedge of lemon and a large spoonful (drizzled on top or set to the side) of lemon tahini sauce.
• TAHINI DRESSING
• 
  
• INGREDIENTS
•  1/4 cup (64 grams) pure ground tahini paste
•  2 tablespoons freshly squeezed lemon juice (roughly 1 juicy lemon)
•  2 to 3 tablespoons cold water
•  1/2 teaspoon Diamond Crystal kosher salt
•  1/4 teaspoon freshly ground black pepper

• OPTIONAL ADDITIONS:

  •  1 small garlic clove, pressed
  •  very finely chopped flat leaf parsley, cilantro, dill, or mint
  •  za’atar spice blend or ground sumac

METHOD:

1. In a small bowl, whisk together the tahini paste and lemon juice. It will be become thick. Slowly whisk in the water until the sauce can drizzle from a spoon. Add the salt and pepper, and adjust for taste if necessary. If the sauce is too thick, add another teaspoon or so of water as needed. Stir in any optional additions, if using.
2. Leftover sauce can be placed in a covered container and refrigerated for up to a week. The dressing will thicken in the refrigerator. Add a touch of water to thin it down if necessary, and adjust seasonings to taste.

SOURCE: a beautiful plate