Grilled Chicken Salad With Herby Tahini Dressing

Instructions

1. 1. Place feta brine, garlic, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 2 teaspoons of the Dijon, 1½ teaspoons of the honey, and 1 teaspoon of the za'atar in a large ziplock plastic bag. Seal bag, and shake to combine. Place pounded chicken in marinade; press out excess air from bag, and seal. Let chicken marinate at room temperature for 45 minutes, or refrigerate for up to 8 hours.
2. 2. Meanwhile, whisk together water, tahini, ¾ teaspoon of the salt, ¼ cup of the oil, and remaining ¼ cup lemon juice, 1 tablespoon Dijon, 2 teaspoons honey, and 1 teaspoon za'atar in a medium bowl until smooth. Whisk in chives; set dressing aside.
3. 3. If chicken is refrigerated, remove from refrigerator at least 30 minutes before cooking. Preheat a grill or grill pan to medium (about 350°F). Remove chicken from marinade, and pat dry using paper towels. Sprinkle chicken evenly with remaining ¾ teaspoon salt. Brush grill with remaining 2 tablespoons oil. Grill chicken until grill marks appear on both sides and an instant-read thermometer inserted into thickest portion of chicken registers 155°F, about 8 minutes total, flipping once. Transfer chicken to a cutting board, and let rest for at least 10 minutes.
4. 4. While chicken rests, place lettuce, cucumbers, snap peas, radishes, and ½ cup of the feta in a large bowl. Drizzle with 2 tablespoons reserved dressing, and toss lightly to coat. Cut chicken into ½-inch-thick slices, and place on top of salad. Drizzle with 2 tablespoons dressing. Top the salad with remaining ½ cup feta. Serve with lemon wedges and remaining dressing on the side.