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Lunch / Dinner

Lebanese Salad with Spiced Chicken Tenders

It’s that time of year when big dinner salads are exactly what you want. With fresh herbs, grilled goodness, and out-of-this-world dressings, these options are perfect for al fresco dining all season long. Handfuls of fresh mint and parsley bump up the summer flare in this riff on fattoush salad, which is basically a Middle Eastern version of panzanella, the Italian bread salad.

Start by seasoning chewy pita bread and chicken tenders with za’atar, a classic Middle Eastern spice blend of sesame seeds, sumac, and dried herbs. Just a few minutes on the grill chars the pita up nicely for a welcomed crunch in the salad. Then, quick-cooking chicken tenders make this a perfect anytime meal. Also, when rounding up the fresh summer produce for this salad, either cherry or grape tomatoes work, just be sure to look for the most vibrant for the best flavor. Then, to bring this salad together, a bright, tangy yogurt dressing with lemon, za’atar, and honey is all you need. But don’t be skimpy—it's so good you’ll be mopping up any remaining drops of it with pieces of grilled pita.


2 servings

Total Time

30 minutes

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Test Kitchen Tip

The chicken tenders don’t take long to grill. You’ll know they’re ready to flip when they easily release from the grill grates.


Preheat grill to medium-high. Brush grill grates with oil.

For the dressing, whisk together yogurt, zest, lemon juice, olive oil, vinegar, garlic, za’atar, honey, and salt; season with pepper.

For the salad, coat tenders with oil, then toss with za’atar to coat; season with salt and pepper.

Brush both sides of pitas with oil, then sprinkle with za’atar; season with salt.

Grill tenders, covered, until cooked through, 34 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.


For efficiency, be sure to zest (and mince) half of the lemon before slicing and juicing for the dressing.


If you can’t find English cucumbers, use a regular one, but be sure to scrape out the seeds before slicing.

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