Categories: Salad
Ingredients
- 1/3 cup plain yogurt
- Minced zest of 1/2 lemon
- 3 tbsp. fresh lemon juice
- 3 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 3/4 tsp grated fresh garlic
- 3/4 tsp za'atar
- 3/4 tsp honey
- 1/4 tsp kosher salt
- Black pepper to taste
- 6 chicken tenders, patted dry
- 2 tsp olive oil
- 2 tsp za'atar
- 2 pitas
- 1 tbsp. olive oil
- 1 tsp za'atar
- 2 cups torn hearts of romaine
- 15 oz. can chickpeas, drained and rinsed
- 1 cup halved and sliced cucumbers
- 1 cup quartered cherry or grape tomatoes
- 1 pkg. fresh mint, torn
- 1 cup torn fresh parsley leaves
- 1/4 cup thinly sliced red onion
Directions
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Preheat grill to medium-high. Brush grill grates with oil.
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For the dressing, whisk together yogurt, zest, lemon juice, 3 tbsp. oil, vinegar, garlic, 3/4 tsp za’atar, honey and 1/4 tsp salt; season with pepper.
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For the salad, coat tenders with 2 tsp oil, then toss with 2 tsp za’atar to coat; season with salt and pepper.
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Brush both sides of pitas with 1 tbsp. oil, then sprinkle with 1 tsp za’atar; season with salt.
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Grill tenders, covered, until cooked through, 3-4 minutes per side; transfer to a plate and let rest 5 minutes. Grill pitas, covered, until toasted, 2 minutes per side. Cool pitas slightly, then tear into bite-sized pieces.
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Toss together pita pieces, romaine, chickpeas, cucumbers, tomatoes, mint, parsley, and onion; divide between two plates.
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Slice tenders into bite-sized pieces, arrange over salads, then drizzle with dressing.