Tahini-Caesar Salad with Za’atar Crusted Chicken Breast

For the chicken:

boneless, skinless chicken breast, pounded lightly to slightly flatten the chicken

Za’atar, as needed to crust the chicken

kosher salt, to taste

freshly ground black pepper, to taste

olive oil, as needed to sear the chicken

For the salad:

romaine lettuce leaves, cut or torn into small pieces

pomegranate seeds

crumbled feta cheese

toasted sesame seeds

For the dressing:

2 oil-packed anchovy fillets, chopped

1 small garlic clove, chopped

juice from ½ a lemon, freshly squeezed

3 tablespoon tahini

2 teaspoons Dijon mustard

3 tablespoons grapeseed or sunflower oil

water, as needed

3 tablespoons finely grated Parmesan

kosher salt, to taste

freshly ground black pepper, to taste

To make the dressing:

Combine the anchovies, garlic clove, lemon juice, tahini, ¼ cup cool water and Dijon mustard in a small food processor. Puree until smooth. Drizzle in the olive oil with the food processor running. If the dressing becomes too thick, you can add in a little water, a tablespoon at a time and puree to thin the dressing. Stir in the parmesan cheese and season to taste and salt and pepper.

To make salad:

Generously coat the chicken breast filets with za’atar spice and season with salt and pepper. Heat a drizzle of olive in a sauté pan and cook the chicken on both sides until cooked through.

Dress the lettuce with as much of the Caesar dressing as desired. Toss with pomegranate seeds and feta cheese. Transfer the salad to your serving plate. Top with toasted sesame seeds and the za’atar chicken.

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