Zaatar Crusted Chicken Salad with Lemon Tahini Dressing

For the salad:
Preheat a skillet or grill pan to medium high heat with some olive oil. Sprinkle the chicken all over the with the salt and zaatar. Grill the chicken for 5–7 minutes on each side until cooked through, then move to a cutting board to rest for 5 minutes. Slice the chicken before serving.

Build the salads with layers of lettuce, tomato, cucumber, avocado slices, pistachios, mint leaves, and a few pickled onions. Top with the sliced chicken and drizzle with lemon tahini dressing.

For the pickled onions:
Place the onion slices, garlic cloves, and peppercorns in a jar. Combine the water with the salt and vinegar, then pour the mixture into the jar.

Place a lid on the jar and let the pickles sit at room temperature for about an hour, then keep them in the fridge until ready to use. This is a nice mild pickle and can be used immediately, but is best after 4 hours or so.

For the dressing:
Combine all ingredients in a mini food processor or blender (or you can just whisk together after finely chopping the garlic). Process until smooth, then taste. Add a bit more water for a thinner consistency, and some more salt or sugar if needed.