Another Mediterranean Salad

September 11, 2025

I have a fondness for za’atar, although I don’t use it frequently in my cooking. The first time I used it was as a marinade for grilled chicken many years ago. I really didn’t even know what it was, since the container I was using didn’t specify ’za’atar’, but rather something like ’Mediterranean Spice’.

I concocted something using bottled champagne dressing (which we did frequently in those days), garlic, and lemon juice. The bottled dressing really simplified the recipe, saving time. It was delicious, but what I remember most is that I couldn’t get the chicken to brown, most likely because the lemon juice ’cooked’ the meat before it hit the grill.

So here I am, thirty years later, trying this again, but using lemon zest instead of juice. I’m guessing this will work. I also plan to make this into a salad, which I’ve been doing all summer—cook the meat and make a salad. It’s a great way to do warm late summer evening meals.

Of course, you don’t need the salad to make the chicken. It is pretty extraordinary on its own. But there is something nice about a meal that’s served on one plate, without a lot of dishes to do.

In a pinch, you could bake the chicken, but I promise you it tastes so much better when it’s grilled. This salad is refreshingly delicious and features ingredients that are just coming into season, such as figs and pomegranate. It’s a tasty, tangy treat to greet the coming season.

Za’atar Grilled Chicken Salad

For the Chicken Marinade

2 Tbsp za’atar seasoning
½ cup bottled Champagne salad dressing
1 Tbsp lemon zest
2 cloves garlic, minced
4 bone-in skin-on chicken thighs
A pinch of red pepper flakes
½ tsp kosher salt

For the Salad

4 cups lettuce, torn into bite-sized pieces
1 Persian cucumber, thinly sliced
Grilled chicken, cut into bite-sized pieces
¼ cup pomegranate arils
4 figs, quartered
¼ red onion, thinly sliced
¼ cup pistachio nuts, chopped
Mint leaves for garnish

Prepare the chicken by combining all the marinade ingredients in a measuring cup (this makes it easier). Place the chicken in a ziplock bag or a bowl and pour in the marinade. Ensure that all parts of the chicken are thoroughly covered with the marinade, then refrigerate for at least 4 hours.

When ready, heat a gas or charcoal grill. Remove the chicken from the marinade and discard the liquid. Grill the chicken until it reaches an internal temperature of 165º F. Once it reaches temperature, remove from the grill and allow to cool for a few minutes. Cut the chicken into pieces.