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.
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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.
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
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.
Chill. Refrigerate until ready to use, letting the chicken salad sit at room temperature for 30 minutes before serving.
For serving:
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.
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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.
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