Strawberry-Feta Chicken Salad with Roasted Strawberry-Balsamic Dressing

Ingredients

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• 2 tablespoons lemon juice
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• 2 tablespoons extra-virgin olive oil
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• 2 tablespoons za'atar seasoning
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• 1 clove garlic, minced
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• 1 teaspoon kosher salt
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• ½ teaspoon freshly ground black pepper
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• ½ pound chicken tenders
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• 6 cups torn, bite-sized romaine lettuce
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• 1 cup cherry tomatoes, halved
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• 1 green bell pepper, diced
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• 1 cucumber, peeled and diced
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• ½ cup shredded carrot
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• 1 lemon, zested and juiced
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• 4 tablespoons tahini
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• 4 tablespoons water, or more as needed
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• 2 cloves garlic
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• 1 dried date, minced
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• salt and ground black pepper to taste
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• 1 tablespoon chopped fresh chives (Optional)
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• 1 tablespoon chopped fresh mint (Optional)
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Instructions

1. 1
   Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours.
2. 2
   Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3
   Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side.
4. 4
   Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot.
5. 5
   Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.
6. 6
   Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.