Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons za'atar seasoning
• 1 clove garlic , minced
• 1 teaspoon kosher salt
• 0.5 teaspoons freshly ground black pepper
• 0.5 pounds chicken tenders
• 6 cups torn , bite-sized romaine lettuce
• 1 cup cherry tomatoes , halved
• 1 green bell pepper , diced
• 1 cucumber , peeled and diced
• 0.5 cups shredded carrot

Instructions

1. 1 Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side.
4. 4 Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot.
5. 5 Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.
6. 6 Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.

Nutrition per serving