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Greek Salad with Chicken and Spiced Chickpeas

Greek salad

This is is a summery salad with layers of flavors and textures.

Greek Salad with Chicken and Spiced Chickpeas uses zaatar – the Middle Eastern blend of sesame seeds, oregano, thyme, lemony sumac, salt, and other spices – in both the marinade for the chicken and the Spiced Chickpeas, making for a fully flavorful combination.


For the chicken:
4 boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
2 teaspoons zaatar
¼ teaspoon red pepper flakes
1 teaspoon kosher salt
¾ teaspoon freshly ground pepper

For the dressing:
½ shallot, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon dijon mustard
2 tablespoons tahini

For the salad:
4 cups mixed greens
1 cup grape tomatoes, halved
½ cup crumbled feta
¼ cup chopped fresh dill
¼ cup chopped fresh mint
¼ cup kalamata olives, pitted and halved
Spiced Chickpeas (see recipe here

Recipe directions: 

Make the chicken. Place the chicken in a large zip-top bag. In a small bowl, whisk together the olive oil, vinegar, lemon juice, zaatar, red pepper, and salt and pepper. Pour the marinade in the bag, zip the bag closed and push out any extra air, then shake the bag around so that all the chicken is coated in the marinade. Refrigerate for about an hour.

Heat a little olive oil in a large skillet over medium heat. Place the chicken in the skillet and discard any extra marinade. Cook the chicken until it is browned on all sides and cooked through, about 8 minutes.

Make the dressing. Place the shallot and lemon juice in a small bowl and let it sit for 10 minutes. Whisk in the olive oil and mustard, then the tahini. The dressing will look curdled, but keep whisking – it will smooth out.

In a large bowl, toss the greens, tomatoes, feta, dill, mint, and olives. Top with the chicken and Spiced Chickpeas, then toss it all with the dressing.

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