Categories: Salad

Ingredients

• 2 tbsp. olive oil, plus more for drizzling
• 1 tbsp. za'atar
• 2 rotisserie chicken breasts, with skin
• 7 oz. feta in brine, drained, plus 1 tbsp. brine
• 1 tsp lemon zest, plus 1 tbsp. juice (from 1 lemon)
• 1 garlic clove, grated
• 2 large heirloom tomatoes, cut into wedges
• 8 oz. small cucumbers, cut into bite-size pieces
• Small fresh mint leaves, for garnish
• Crumbled pita chips, for garnish

Directions

1. Preheat the oven to 325. In a small bowl, stir 2 tbsp. oil and the za’atar. Place the chicken on a baking sheet and brush with the za’atar oil. Bake until the chicken is warmed through and the za’atar is fragrant, 5-7 minutes. Slice the chicken.

2. In a food processor, puree the feta and brine, lemon zest and juice, and garlic until smooth, about 3 minutes. Season the whipped feta with salt and pepper.

3. Using the back of a large spoon, spread the whipped feta on plates. Top with the chicken, tomatoes and cucumbers. Drizzle the salad with oil; season. Garnish with mint. Top with pita chips.

Email to a friend | Print this recipe | Back