Description
This Za'atar Chicken and Crispy Pita Salad packs a ton of flavor into a healthy and simple recipe, perfect for a busy weeknight. Featuring juicy oven roasted chicken breasts, toasted pita and a lemon yogurt sauce, this salad is mouthwateringly delicious.
Ingredients
Units
Scale
Salad
- 2 boneless, skinless chicken breasts (about 10 ounces each)
- 3 Tbsp. olive oil, divided
- 3 tsp. za'atar spice blend, divided
- 1/2 tsp. table salt
- 2 pita bread, torn into bite-sized pieces
- 1 head Romaine lettuce, roughly chopped
- 2 cups cherry tomatoes, halved
- 1/2 cup thinly sliced red onion
Dressing
- 1/3 cup Greek-strained plain yogurt
- 1 tsp. lemon zest plus 2 Tbsp. lemon juice (from 1 medium lemon)
- 1 Tbsp. olive oil
- 1/4 tsp. table salt
Instructions
Salad
- Preheat the oven to 450F.
- Brush or rub the chicken breasts with 2 tablespoons of the olive oil, 2 teaspoons of the za'atar spice and 1/2 teaspoon of the salt. Place on a baking sheet and roast until the internal temperature reaches 160°F, about 20 minutes, flipping halfway through. Cool at room temperature until the internal temperature reaches 165°F, about 5 minutes.
- While the chicken roasts, place torn pieces on a separate baking sheet, drizzle with remaining 1 tablespoon oil and sprinkle with remaining 1 teaspoon za'atar. Cook in oven until crispy, 7-8 minutes, stirring halfway through.
- Place chopped lettuce, tomatoes and onions on a platter. Thinly slice chicken and place on top of salad and sprinkle with crispy pita.
Dressing
- while the chicken and pita cook, make the dressing by stirring together the yogurt, lemon zest, lemon juice, olive oil and salt. Drizzle some of the yogurt sauce on the salad and serve with more on the side.
Notes
- All components of this recipe may be made ahead of time. Store the chicken in a separate container from the lettuce, onions and tomatoes in the refrigerator for up to 4 days. Store the sauce in a separate airtight container for up to 4 days. And store the crispy pita in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer.
- Try adding other toppings like cucumbers, olive, roasted red peppers, tinned fish, sliced fresh green bell pepper or quinoa.
- To make this recipe dairy-free, swap out the dressing for a vinaigrette, like our Basil Vinaigrette or White Balsamic Vinaigrette.
- To make this recipe without chicken, try using sliced tofu or seitan, cut into strips, brushed with oil and sprinkled with za'atar then roasted until slightly crispy. Or toss chickpeas or white beans with oil and za'atar and adding to the salad room temperature.
- Prep Time: 15 min.
- Cook Time: 20 min.
- Category: Salads
- Method: Roasting
- Cuisine: American/Middle Eastern