Creamy Dill Chicken Salad Tartines
with Za’atar Cucumber-Cabbage Salad
- Milk
- Sesame
- Eggs
- Soy
- Wheat
A tartine is the perfect ratio of bread to topping for a light-yet-satisfying meal. Here we combine seared, diced chicken with a creamy and tangy Greek vinaigrette, then toss with peppery radishes and fragrant dill. Spoon the chicken onto toasted sourdough and serve with a crunchy za'atar-seasoned cabbage–cucumber ribbon salad.
Ingredients
5 teaspoon
White Wine Vinegar
2 unit
Mini Cucumber
¼ ounce
Dill
2 tablespoon
Yogurt
(Contains: Milk)
4 ounce
Coleslaw Mix
1 tablespoon
Za'atar Spice
(Contains: Sesame)
2 unit
Scallions
1.5 ounce
Greek Vinaigrette
(Contains: Milk, Eggs)
2 slice
Sourdough Bread
(Contains: Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice radishes into rounds; roughly chop. Pick and roughly chop fronds from dill. Trim ends from cucumbers; using a peeler, shave each cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core. Discard core.
• Pat chicken dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. • Turn off heat; transfer to a cutting board.
• While chicken cooks, toast sourdough.
• Once chicken is cool enough to handle, dice into bite-size pieces. • In a large bowl, whisk together Greek vinaigrette, mayonnaise, and yogurt. Add chicken, scallion whites, radishes, and dill; toss to combine. Taste and season with salt and pepper.
• In a second large bowl, whisk together vinegar, half the Za’atar Spice, 2 TBSP olive oil, 1⁄2 tsp sugar, and a pinch of salt and pepper (all the Za’atar Spice, 4 TBSP olive oil, and 1 tsp sugar for 4 servings). • Add scallion greens, cucumber ribbons, and coleslaw mix; toss until well coated.
• Divide toasted sourdough between plates and top with chicken salad. Serve with cucumber-cabbage salad on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the chicken salad's taste, calling it a "flavor party" with well-balanced seasonings 🎉.
- Ease of prep: Customers found this meal quick and easy to make, perfect for busy summer evenings.
- Suggestions: Consider serving as a wrap to prevent soggy bread; some preferred a traditional slaw over the za'atar-spiced version.
- Portions: Several noted generous portions, though a few wanted more bread for proper sandwiches.
- Versatility: Some customers plan to make the chicken salad regularly, with one suggesting trying it with tofu.
