Juicy grilled chicken breasts, crunchy spring veggies, and a tangy tahini dressing combine for this satisfying salad.
4 ounces feta cheese, crumbled (about 1 cup), plus 1/3 cup feta brine, divided
1 medium garlic clove, grated
1/2 cup extra-virgin olive oil, divided
6 tablespoons fresh lemon juice, divided, plus lemon wedges for serving
1 tablespoon plus 2 teaspoons Dijon mustard, divided
3 1/2 teaspoons honey, divided
2 teaspoons za’atar, divided
1 1/2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness
1/4 cup water
1/4 cup tahini (such as Soom)
1 1/2 teaspoons kosher salt, divided
1 (5-ounce) package Little Gem lettuce leaves
1 tablespoon chopped fresh chives
3 Persian cucumbers, thinly sliced (about 2 1/4 cups)
4 ounces fresh sugar snap peas, trimmed and halved diagonally (about 1 cup)
4 large radishes, thinly sliced (3/4 cup)
Place feta brine, garlic, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 2 teaspoons of the Dijon, 1 1/2 teaspoons of the honey, and 1 teaspoon of the za’atar in a large ziplock plastic bag. Seal bag, and shake to combine. Place pounded chicken in marinade; press out excess air from bag, and seal. Let chicken marinate at room temperature for 45 minutes, or refrigerate for up to 8 hours.
Meanwhile, whisk together water, tahini, 3/4 teaspoon of the salt, 1/4 cup of the oil, and remaining 1/4 cup lemon juice, 1 tablespoon Dijon, 2 teaspoons honey, and 1 teaspoon za’atar in a medium bowl until smooth. Whisk in chives; set dressing aside.
If chicken is refrigerated, remove from refrigerator at least 30 minutes before cooking. Preheat a grill or grill pan to medium (about 350°F). Remove chicken from marinade, and pat dry using paper towels. Sprinkle chicken evenly with remaining 3/4 teaspoon salt. Brush grill with remaining 2 tablespoons oil. Grill chicken until grill marks appear on both sides and an instant-read thermometer inserted into thickest portion of chicken registers 155°F, about 8 minutes total, flipping once. Transfer chicken to a cutting board, and let rest for at least 10 minutes.
While chicken rests, place lettuce, cucumbers, snap peas, radishes, and 1/2 cup of the feta in a large bowl. Drizzle with 2 tablespoons reserved dressing, and toss lightly to coat. Cut chicken into 1/2-inch-thick slices, and place on top of salad. Drizzle with 2 tablespoons dressing. Top the salad with remaining 1/2 cup feta. Serve with lemon wedges and remaining dressing on the side.
