Za’atar and Herb Chicken Salad Pita

I love making chicken salad in the summer; it makes for quick lunches that are perfect to take “on the go”. I live by the beach so I enjoy packing up some sandwiches (and usually a bottle of wine) and take a little picnic down to the sand. If I don’t want to make the hike down to the beach, then I walk to the park overlooking the water, sit with a book and enjoy my chicken salad sandwiches.

What is Za’atar?

Chicken salad doesn’t have to be boring; I love the mix of fresh herbs and za’atar spices that brighten up this recipe. Za’atar is a Middle Eastern blend of spices that typically contains a mixture of thyme, sesame seeds, sumac, marjoram and oregano.

There are many different versions of the spice combination and the measurements vary from brand to brand. In this recipe I use a za’atar that is a blend of thyme, sesame seeds and sumac.

Key Ingredients in This Recipe

• Herbs – Use fresh herbs to compliment the za’atar spice; the combination of bright, vibrant herbs is what makes this dish.
• Chicken – This recipe calls for poached chicken but any leftover chicken meat will do.

How to Make Za’atar and Herb Chicken Salad Pita

1. Make the salad. In a large mixing bowl mix together the shredded chicken, mayonnaise and lemon juice until fully incorporated, being sure to leave the chicken in chunks. Stir in the cilantro, parsley, mint, oregano, za’atar and salt until combined.
2. Chill. Refrigerate until ready to use, letting the chicken salad sit at room temperature for 30 minutes before serving.

For serving:

1. Fill the pitas. Open each half of the pita pockets and arrange cucumber, tomato and lettuce in each. Spoon chicken salad inside and serve immediately.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Mini Lobster Rolls with Spicy Mayo and Ponzu
• Curry Chicken Salad with Melon and Almonds
• Chicken Salad with Sliced Almonds

Za’atar and Herb Chicken Salad Pita

By Kylie Mazon-Chambers

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Prep Time 30 minutes mins

Cook Time 0 minutes mins

Serves 4

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Ingredients:

For the chicken salad:

• ▢ 1 pound shredded poached chicken
• ▢ ¼ cup mayonnaise
• ▢ 2 cloves garlic, minced
• ▢ 1 teaspoon freshly squeezed lemon juice
• ▢ 2 teaspoons chopped cilantro
• ▢ 2 teaspoons chopped flat-leaf parsley
• ▢ 1 teaspoon chopped mint leaves
• ▢ 1 teaspoon chopped fresh oregano
• ▢ 1 ½ teaspoons za’atar seasoning
• ▢ ¼ teaspoon kosher salt

For serving:

• ▢ 2 large pita pockets, halved
• ▢ 2 tomatoes on the vine, sliced, for serving
• ▢ ½ English cucumber, thinly sliced, for serving
• ▢ ¼ head green leaf lettuce, for serving

Instructions:

For the chicken salad:

• In a large mixing bowl mix together the shredded chicken, mayonnaise and lemon juice until fully incorporated, being sure to leave the chicken in chunks. Stir in the cilantro, parsley, mint, oregano, za’atar and salt until combined.
• Refrigerate until ready to use, letting the chicken salad sit at room temperature for 30 minutes before serving.

For serving:

• Open each half of the pita pockets and arrange cucumber, tomato and lettuce in each. Spoon chicken salad inside and serve immediately.

Nutrition:

Calories: 437kcal | Carbohydrates: 20g | Protein: 25g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 468mg | Potassium: 468mg | Fiber: 2g | Sugar: 2g | Vitamin A: 804IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 2mg

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