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Grilled Za’atar Rubbed Chicken and Fattoush Salad

Serves 4 to 6

Za’atar Spice:

2 tablespoons sesame seeds, lightly toasted

1 teaspoon fennel seeds

4 tablespoons sumac

1 teaspoons fresh picked, chopped lemon thyme leaves

1 tablespoon coarse salt

1 teaspoon fresh ground black pepper

*Reserve some of the spice mixture to use another time with fish or poultry

1 pound boneless chicken breast or tenders

1 tablespoon grapeseed oil plus 1 tablespoon oil for the grill

Dressing:

½ cup lemon juice

2/3 cup extra virgin olive oil

1 tablespoon sumac

Salad:

2 pita rounds, torn into pieces and toasted or ready made from the store

2 romaine hearts, rough chopped

1 cup cherry tomatoes, cut in half

2 English cucumbers, peeled, seeded and medium diced

¼ cup mint, roughly chopped

½ cup parsley, roughly chopped

1 avocado, quartered, pitted, peeled and cut into pieces

Coarse salt and freshly ground black pepper to taste

Za’atar Spice:

Grind the sesame and fennel seeds in a mortar and pestle or spice mill. Combine the remaining spice ingredients and mix well.

Light the grill. Toss the chicken in the spice mix, covering evenly. Once the grill brush the grates lightly with oil. Place the chicken on the grill cooking evenly approximately two to three minutes a side. Cook the chicken through to a internal temperature of 160°F. Remove from the grill, place on a resting rack and set aside until you are ready to serve

Dressing:

Combine all the ingredients for the dressing in a bowl, mix well and set aside.

Salad:

In a large mixing bowl combine all the salad ingredients. Add the dressing, season with salt and pepper and toss together.

To serve, portion the salad onto plates. Chop the chick in to bite size pieces and place on the salad and serve.