If you have ever made hummus, you probably still have a partial jar of tahini in your refrigerator. Here’s one way to use more of it: in a creamy dressing for a grilled chicken salad. Brian seasons the chicken with za’atar, a Middle Eastern seasoning, and balances the tahini’s faint bitterness with the sweetness of pine nuts to make the dish more wine friendly. You could substitute a meaty fish, such as mahimahi or tuna, for the chicken. That jar of tahini will be empty in no time. Note that the chicken needs to marinate for at least two hours.

　　

Ingredients

serves 4

　　3/4 pound skinless boneless chicken breasts

　　2 cloves garlic

　　Kosher salt

　　2 tablespoons extra-virgin olive oil

　　2 teaspoons freshly squeezed lemon juice

　　2 teaspoons za’atar (see Note)

　　

Tahini Dressing

1/2 cup pine nuts

　　2 tablespoons tahini

　　1 small clove garlic, coarsely chopped

　　1/3 cup freshly squeezed lemon juice

　　1/4 cup extra-virgin olive oil

　　2 heads romaine hearts, broken into individual leaves

　　1 avocado, cut into large dice

　　1/2 pound cherry tomatoes, halved

　　2 tablespoons chopped fresh cilantro for garnish

　　

Step 1

Cut the chicken into 1-inch cubes. Make a paste of the garlic and 1/2 teaspoon salt by pounding in a mortar or mincing with a knife. Add the olive oil, lemon juice, and za’atar. Put the chicken in a bowl, add the oil mixture, and toss to coat. Cover and refrigerate for at least 2 hours or up to 12 hours.

　　

Step 2

For the dressing: Combine the pine nuts, tahini, garlic, lemon juice, olive oil, and 1/2 cup water in a blender. Blend until smooth. Season to taste with salt.

　　

Step 3

Prepare a medium-hot charcoal fire or preheat a gas grill to high.

　　

Step 4

Bring the chicken to room temperature. Thread on bamboo or metal skewers and season with salt.

　　

Step 5

If using bamboo skewers, prepare a doubled sheet of aluminum foil that you can position underneath the exposed ends of the skewers so they don’t burn. Place the skewers on the grill so that the exposed ends rest over the foil. (If you are using metal skewers, you don’t need to take this precaution.) Grill, turning as needed, until the chicken is firm to the touch, 6 to 7 minutes.

　　

Step 6

To serve, toss the romaine leaves with the dressing, using as much as you need to coat the leaves nicely. You may not need it all. Taste for salt. Arrange the romaine on a platter or on individual plates. Scatter the avocado and cherry tomatoes over the greens. Remove the chicken from the skewers and place the chicken on the greens. Garnish with the cilantro and serve immediately.

　　

Step 7

Enjoy with Cakebread Cellars Sauvignon Blanc or another brisk white wine.

　　Cooks' Note

　　Za’atar is a Middle Eastern seasoning that typically includes dried thyme, sesame seeds, and sumac. You can find it at well-stocked spice shops such as Whole Spice (see page 126) and stores catering to a Middle Eastern clientele.

　　The Cakebread Cellars American Harvest Cookbook