Tahini & Za’atar Chicken Salad
1 rotisserie chicken
( preferably organic) 1∕2 cup tahini Juice of 11∕2 elmons (about 6 tbsp.) 2 tbsp. EVOO 2 cloves garlic
Salt 1∕4 cup chopped fresh
flat- leaf parsley 2 tbsp. fresh dill, finely
chopped 2 tbsp. fresh mint,
chopped 1 tsp. dried oregano 1 tsp. ground cumin 1 tsp. ground sumac
or paprika 3 plum tomatoes or 2 tomatoes on the vine, seeded and chopped 1 Cubanelle pepper,
seeded and chopped 2 Persian cucumbers or 1∕3 English cucumber, chopped 1∕2 white onion, chopped 1∕2 cup canned Israeli pickles or gherkins, chopped Little Gem or erd elaf lettuce leaves, for serving Toasted sesame seeds, for garnish Hot sauce or harissa, for serving
■ Pull or chop the chicken meat into bite-size pieces. Discard the skin and bones or reserve for another use.
■ In a food processor, puree the tahini, lemon juice, oil, garlic, and 1∕4 cup water; season with salt. Add the herbs, cumin, and sumac. Pulse the dressing until blended.
■ In a large bowl, mix the chicken, tomatoes, Cubanelle pepper, cucumbers, onion, pickles, and the dressing until coated; season.
■ Arrange a bed of lettuce leaves on a large plate. Top with the chicken salad. Garnish with the sesame seeds. Serve with hot sauce.