5 from 2 votes

Za’atar Chicken Salad

ByMelissa WilliamsPublished: June 5, 20245 Comments Jump to Recipe

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Zaatar chicken salad features chicken breasts marinated in za’atar, a Middle Eastern spice, and lemon juice, then topped on a lemon and oil salad. A simple and healthy chicken salad recipe full of flavor!

overhead shot of salad topped with za'atar chicken.

What is za’atar?

Have you ever had za’atar? It’s a Middle Eastern spice blend that typically includes sumac, for a citrusy element, thyme, roasted sesame seeds for an earthy and nutty element, marjoram for a woodsy flavor, oregano, and salt.

The complex flavors make it one of the most delicious spice blends. I grew up eating it with warm pita bread and olive oil (or as labneh za’atar toast) but since then have started using it as a spice rub on my chicken! Also try it on some roasted potatoes – so good!

You can easily make it yourself, but since I’m lucky enough to live near many Middle Eastern markets, I buy it pre-made.

This simple za’atar chicken salad is light, refreshing, and makes a great lunch or easy dinner idea. It comes together in minutes and is a great way to enjoy your new favorite spice blend!

Why you’ll love this recipe

It’s versatile. You can add the zaatar chicken to the salad or eat it as a main with sides like lentils with brown rice and veggies. I’ve even had the entire chicken salad in a homemade pita wrap for lunch.
Quick and easy. I usually do a quick pan-fry in a skillet, but you can just as easily grill, bake, or air fry the chicken. Other than that, it’s a quick assembly of the salad and you’re done.
Healthy and light. Lean protein, veggies, aromatics, and loads of nutrients come in this healthy, homemade salad. It’s great year round but especially during the summer!

lemon & oil salad topped with seasoned chicken.

Helpful Tools

Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

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Chicken: I use boneless skinless chicken breasts or tenders, but boneless skinless chicken thighs work, too.
Lemon juice: Freshly squeezed if you’ve got fresh lemons on hand. It makes a world of difference over the bottled stuff.
Minced garlic: An aromatic that adds a garlicky hint to the chicken.
Za’atar: You’ll need 1/3 of a cup, whether homemade or store-bought.
For the salad: Chopped Romaine lettuce (or iceberg, use your favorite), Roma tomatoes, English cucumbers, lemon juice, olive oil, and salt and pepper.

overhead shot of labeled ingredients laid out to make a salad with chicken.

How to make Za’atar Chicken Salad

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

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Step One: Add the chicken and marinade ingredients to a ziploc bag or large bowl. Make sure the chicken is completely coated with lemon juice, garlic, and za’atar, and allow it to marinate in the fridge for at least 1 hour.

seasonings sprinkled on raw chicken in mixing bowl.

Step Two: In a large salad bowl, add the chopped lettuce, diced tomatoes, and cucumber. Add a generous sprinkle of salt and pepper then add the lemon juice. Drizzle with olive oil and toss. Season to taste.

diced cucumbers and tomatoes in a mixing bowl.

overhead shot of salad in a mixing bowl.

Step Three: Heat a large skillet over medium-high heat (no extra oil needed). Once the pan is hot, cook the chicken on both sides until browned and cooked through.

Step Four: Scoop some salad into a serving bowl and top with chicken slices. Enjoy!

spoon topping zaatar chicken onto a salad.

Chicken needs to be cooked to an internal temperature of 165°F to be safe to eat. Use a meat thermometer if you’re not sure.
Season the layers of the salad well and adjust as needed.
I recommend assembling the salad even before you cook the chicken. This allows it to sit and the flavors to come together. The lettuce will wilt a bit, but the flavors make up for it.
If you prefer to leave the chicken breast whole while you cook it, let it sit for 5 minutes before slicing. This will allow the juices to redistribute so it doesn’t dry out.

Storage & Reheating

How to store leftovers

While the salad is best eaten right away, you can certainly store leftover chicken. Keep it covered in an airtight container in the fridge for up to 4 days.

Freezing Instructions

Freeze za’atar chicken in a freezer bag or freezer-safe container for up to 1 month. Thaw in the fridge overnight before reheating.

Reheating Instructions

If you prefer cold chicken on your salad, there’s no need to reheat anything. However, to warm it up, you can zap it in the microwave or use the skillet over medium-low until heated through.

FAQs

What are some other ways to use za’atar chicken?

You can add marinated chicken cubes to a skewer and add them to the grill. Eat them as is, or use them on top of the salad.
Or eat it with rice and grilled veggies, in a rice bowl, or a wrap!

Can I make this salad ahead of time?

You can assemble the salad without the dressing in advance, but I wouldn’t leave it dressed for more than 1 hour because it can get a bit soggy. I personally don’t mind it a bit wilted, but that’s a personal preference.

What can I use instead of za’atar?

Although a very different flavor, if you can’t get your hands on za’atar, you can make this recipe using Italian seasoning, ranch seasoning mix, or Greek seasoning.