Grilled Za'atar-Coated Chicken With Mixed Baby Greens

Serves: 6

This recipe is from "Zov: Recipes and Memories From the Heart," by Zov Karamardian (Zov's Publishing, $35).

Ingredients:

6 boneless, skinless chicken breasts

3 teaspoons salt

2 teaspoons ground black pepper

¾ cup za'atar

4 tablespoons plus 1 teaspoon olive oil

2 ears of corn, kernels cut from cob

2 cups canned fava beans, rinsed, drained and patted dry

2 tomatoes, seeded and cut into ½-inch pieces

1 each red and green bell pepper, seeded and cut into ½-inch pieces

2 tablespoons minced fresh shallots

3 tablespoons fresh lemon juice

6 cups mixed baby greens

Instructions:

Sprinkle the chicken with 1½ teaspoons of salt and 1 teaspoon of black pepper. Stir the za'atar and 3 tablespoons of oil in a small bowl to blend. Rub the herb mixture all over the chicken. Cover and refrigerate at least one hour or up to one day.

Prepare the barbecue for medium-high heat. Grill the chicken until just cooked through, about four minutes per side. Set the chicken aside and cool. Cut the chicken into ¼-inch-thick strips.

Toss the corn kernels, fava beans, tomatoes, red and green bell peppers and shallots in a large bowl. Whisk the lemon juice, 1 tablespoon of oil, 1½ teaspoons of salt and 1 teaspoon of black pepper in a small bowl to blend. Drizzle the dressing over the vegetable mixture and toss to coat. Toss the mixed greens with the remaining 1 teaspoon of oil in another large bowl. Place a bed of the mixed greens on each plate. Mound the vegetable mixture on top of the greens. Top with the sliced chicken pieces and serve.

Notes: To make za'atar, combine equal parts dried thyme and toasted sesame seeds with a little bit of sumac (about one-fourth of the amount of the other ingredients). Add salt to taste.

This story was originally published July 30, 2008 at 4:59 AM with the headline "Grilled Za'atar-Coated Chicken With Mixed Baby Greens."