I love a good chicken salad — one filled with spices, fresh herbs, veggies and a creamy base, whether it’s mashed avocado or good-quality mayonnaise. There are endless ways to shake up the flavors too. Enter: za’atar chicken salad.
For whatever reason, I tend to gravitate toward chicken salad this time of year. Maybe it’s because spring is close and there’s a freshness factor about it. I don’t know, but something this time of year gets me wanting and making chicken salad.
Meanwhile, za’atar is a Middle Eastern savory spice blend usually consisting of dried thyme, sesame seeds, sumac and salt. But, you may also find it with oregano, marjoram or cumin. It has a unique flavor that is aromatic and tangy, and tastes lovely with meats, veggies and more.
Also, word of caution: sometimes there is toasted wheat in za’atar, so make sure to check the ingredients!
If you’re interested in other chicken salad recipes, check out my mighty green chicken salad and coconut curry chicken salad. My lemon dill avocado chicken salad is fantastic too!
Lastly, catch the replay of me making this recipe on Portland’s KATU Afternoon Live HERE!
Cheers and enjoy!
Tangy, aromatic and fresh, this za’atar chicken salad is anything but boring. It’s gluten, grain and dairy-free, and tastes great with veggie slices, over greens, with chips or in your favorite wrap.
- 1 lb cooked boneless skinless chicken breast, cubed or shredded
- 3 green onions, chopped
- 1 medium carrot, peeled and grated
- 1/3 cup fresh flat-leaf parsley, roughly chopped
- 1/4 cup raw sunflower seeds
- 1/3 cup avocado oil mayonnaise
- 2.5 Tbsp fresh lemon juice (about half of one large lemon)
- 1 Tbsp za’atar spice blend (make sure it’s gluten-free)
- 2 tsp cumin seeds, dry toasted (see directions below)
- 1/2 tsp granulated garlic or garlic powder
- Sea salt and black pepper, to taste
-
Add cumin seeds to a small skillet over medium-low heat. Dry toast the cumin seeds for about 3 minutes, stirring occasionally. Once slightly darker and fragrant, remove from heat and set aside.
-
Add chicken, carrot, green onion, parsley and sunflower seeds to a large bowl. Stir and set aside.
-
In a small bowl, mix together the avocado oil mayonnaise, lemon juice, za’atar, cumin seeds, granulated garlic, sea salt and black pepper. Taste and adjust seasoning as desired. Then, pour over chicken mixture and stir well to coat. If desired, garnish with extra parsley before serving.
-
Enjoy over greens, in a lettuce wrap or grain-free tortilla, with sliced veggies or plantain chips. Whatever your heart desires, really!
Za’atar can sometimes contain toasted wheat, so make sure to check the ingredients! I used and recommend this brand.
Leave a Reply