Grilled Chicken Salad with Cherry Tomatoes, Avocado, and Tahini Dressing

• 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 zaatar (see Note)
• 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

1. Cut the chicken into 1-inch cubes.
2. Make a paste of the garlic and 1/2 teaspoon salt by pounding in a mortar or mincing with a knife.
3. Add the olive oil, lemon juice, and zaatar.
4. Put the chicken in a bowl, add the oil mixture, and toss to coat.
5. Cover and refrigerate for at least 2 hours or up to 12 hours.
6. For the dressing: Combine the pine nuts, tahini, garlic, lemon juice, olive oil, and 1/2 cup water in a blender.
7. Blend until smooth.
8. Season to taste with salt.
9. Prepare a medium-hot charcoal fire or preheat a gas grill to high.
10. Bring the chicken to room temperature.
11. Thread on bamboo or metal skewers and season with salt.
12. If using bamboo skewers, prepare a doubled sheet of aluminum foil that you can position underneath the exposed ends of the skewers so they dont burn.
13. Place the skewers on the grill so that the exposed ends rest over the foil.
14. (If you are using metal skewers, you dont need to take this precaution.)
15. Grill, turning as needed, until the chicken is firm to the touch, 6 to 7 minutes.
16. To serve, toss the romaine leaves with the dressing, using as much as you need to coat the leaves nicely.
17. You may not need it all.
18. Taste for salt.
19. Arrange the romaine on a platter or on individual plates.
20. Scatter the avocado and cherry tomatoes over the greens.
21. Remove the chicken from the skewers and place the chicken on the greens.
22. Garnish with the cilantro and serve immediately.
23. Enjoy with Cakebread Cellars Sauvignon Blanc or another brisk white wine.

chicken breasts, garlic, kosher salt, extravirgin olive oil, freshly squeezed lemon juice, zaatar, pine nuts, tahini, clove garlic, freshly squeezed lemon juice, extravirgin olive oil, hearts, avocado, tomatoes, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-salad-with-cherry-tomatoes-avocado-and-tahini-dressing-388187 (may not work)