Categories: Salad
Ingredients
- 2 tbsp. olive oil, plus more for drizzling
- 1 tbsp. za'atar
- 2 rotisserie chicken breasts, with skin
- 7 oz. feta in brine, drained, plus 1 tbsp. brine
- 1 tsp lemon zest, plus 1 tbsp. juice (from 1 lemon)
- 1 garlic clove, grated
- 2 large heirloom tomatoes, cut into wedges
- 8 oz. small cucumbers, cut into bite-size pieces
- Small fresh mint leaves, for garnish
- Crumbled pita chips, for garnish
Directions
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Preheat the oven to 325. In a small bowl, stir 2 tbsp. oil and the za’atar. Place the chicken on a baking sheet and brush with the za’atar oil. Bake until the chicken is warmed through and the za’atar is fragrant, 5-7 minutes. Slice the chicken.
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In a food processor, puree the feta and brine, lemon zest and juice, and garlic until smooth, about 3 minutes. Season the whipped feta with salt and pepper.
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Using the back of a large spoon, spread the whipped feta on plates. Top with the chicken, tomatoes and cucumbers. Drizzle the salad with oil; season. Garnish with mint. Top with pita chips.