Creamy Za’atar Chicken Salad

Creamy Za’atar Chicken Salad

Ingredients:

• 4 Small Chicken breasts

• 2/3 C Full fat coconut milk

• 2 Tbsp Teeny Tiny Spice Co. Za’atar

• 1 Large Bunch of kale

• 2 Carrots, shredded

• 1/2 Cucumber, 1/2 in dice

• 1/2 C Cherry tomatoes, halved

• 1 Tbs Sesame seeds

• 2 Tbs Raisins

• 1 Tbs Olive oil

• 2 tsp Lemon juice

• Salt and pepper to taste

Instructions:

1. In a medium bowl, mix coconut milk with 2 Tbsp of Za’atar.  Place chicken breasts in the bowl, cover and marinate overnight in refrigerator.

2. When ready to cook, remove from refrigerator and transfer the chicken to a baking dish.

3. Bake chicken at 350℉ until done, flipping halfway through, about 10 minutes on each side.

4. Pan finish the chicken, frying in a small amount of oil to give a light crust.

5. Massage the chopped kale with oil and lemon juice to bruise. Combine kale and chopped vegetables to make the salad. I usually do this about 30 minutes ahead of time to let the kale soften. 

6. Slice finished chicken and top salad. Sprinkle with S&P, raisins, sesame seeds, and a final pinch of Za’atar.