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Ingredients
- FOR THE DRESSING, WHISK:
- 1/3 cup plain yogurt
- Minced zest of 1/2 a lemon
- 3 Tbsp. each fresh lemon juice and extra-virgin 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
- FOR THE SALAD, COAT:
- 6 chicken tenders (12 oz.), patted dry
- 2 tsp. extra-virgin olive oil
- 2 tsp. za’atar
- BRUSH:
- 2 pitas (6-inch)
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. za’atar
- TOSS:
- 2 cups torn hearts of romaine
- 1 can chickpeas (15 oz.), drained and rinsed
- 1 cup halved and sliced English cucumbers
- 1 cup quartered cherry or grape tomatoes
- 1 pkg. fresh mint (.75 oz.), torn (1/2 cup packed leaves)
- 1 cup torn fresh parsley leaves
- 1/4 cup thinly sliced red onion
Details
Servings 2
Preparation
Step 1
Preheat grill to medium-high. Brush grill grates with oil.
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.
For the salad, coat tenders with 2 tsp. oil, then toss with 2 tsp. za’atar to coat; season with salt and pepper. Brush both sides of pitas with 1 Tbsp. oil, then sprinkle with 1 tsp. za’atar; season with salt. 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. Toss together pita pieces, romaine, chickpeas, cucumbers, tomatoes, mint, parsley, and onion; divide between two plates. Slice tenders into bite-sized pieces, arrange over salads, then drizzle with dressing.
Per serving: 883 cal; 38g total fat (5g sat); 104mg chol; 1170mg sodium; 81g carb; 12g fiber; 58g protein
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