Ingredients

Chicken Salad

• 2 ½ pounds boneless skinless chicken breasts and thighs combined 
• Salt and pepper or red pepper flakes  
• 4 large cloves of garlic
• About 1/3 cup of good EVOO
• 2 large lemons
• 1 cup chopped flat leaf parsley
• ¼ cup each dill and mint
• 1 cup large green buttery olives such as Castelvetrano or cerignola 
• ¼ cup drained capers in brine 
• 1 fresh red chili such as Fresno or red finger chili peppers   
• ½ cup pickled sliced hot cherry pepper rings 
• Charred pita or ciabatta to serve 

Sauce

• 1 clove garlic
• 1 cup Tahini 
• 1 tablespoon harissa paste
• 1 lemon
• 1/3 cup Greek yogurt 
• Water, to thin sauce as needed
• Salt to taste

Directions

Pound chicken just enough to even out thickness and cut each piece of breast into thirds, think three triangular pieces.  Halve the thigh pieces.  Season with salt and pepper or red pepper and rub with crushed garlic, coat with 2 tablespoons EVOO oil in a shallow dish or large storage bag.

Halve lemons.

Chop herbs and crack olives, thinly slice chilies and if you prefer moderate heat, halve them lengthwise and seed them then thinly slice. 

Place ingredients for sauce in a food processor and process until smooth, use a funnel to add to a squirt top plastic bottle or transfer to a small bowl with a serving spoon. 

Heat outdoor grill over medium high heat or large cast iron skillet or grill pan indoors.  Cook chicken about 8 minutes turning occasionally until charred at edges and just cooked through and transfer to a large shallow serving dish.  During the last 2-3 minutes of the cooking time add the lemons cut side down and caramelize them, charring them and softening them.  Douse the chicken with lemon juice.  Scatter the chicken with olives and capers, fresh chilies and herbs.  Dress the warm salad with the remaining EVOO.  Add a little splash of brine from cherry peppers and scatter a few rings of pickled peppers around the dish.  Serve with tahini sauce and charred ciabatta or pita.