Middle Eastern Chicken Salad

5 from 1 vote

Middle Eastern Chicken Salad

Za’atar and tahini flavor this Middle Eastern-inspired chicken salad. I also like to add sliced almonds, celery, or even a small amount of pomegranate arils for a bit of crunch. Serve on a bed of lettuce with a drizzle of balsamic.

Course Main Course, Salad

Cuisine Middle Eastern

Keyword Chicken, dairy-free, dinner, easy, fast, lunch, main, Middle Eastern, nightshade-free, no-cook, nut-free, salad

Prep Time 15

Total Time 15

Servings

Calories 435kcal

Author Jenny Ross

Ingredients

3/4 cup mayonnaise
1/4 cup tahini
2 tablespoons monk fruit granulated
1 teaspoon ground black pepper
1/2 teaspoon salt
3 tablespoons red wine vinegar
2 tablespoons za'atar store bought or see note below
2 pounds boneless chicken breast halves pre-cooked and shredded
1 carrot shredded
1/2 cup cilantro or parsley chopped, optional
4 green onions sliced thin
zest of 1 lemon or preserved lemon

Instructions

Combine mayonnaise, tahini, monk fruit, pepper, salt, vinegar, and za’atar. Stir until combined. Add the chicken, carrot, cilantro, onions, and zest and stir to combine.

Notes

If you can’t find za’atar in the store, you can make your own mix by stirring together: 1/2 tablespoon dried thyme, crumbled, 1/2 tablespoon dried oregano, crumbled, 1 tablespoon cumin, ground, 1/2 tablespoon coriander, 1 tablespoon toasted sesame seeds, and 1 tablespoon sumac (sumac is optional but gives a nice tart and lemony flavor). Store in a dry place for up to 3 months.

Nutrition