With the very last of our warm weather, we’ve been using the grill basically every day, and this meal was no different. Since I first came up with this dish, we’ve had it at least three times and it is definitely a new house staple.
1/2 cup mayo or to taste
1 tsp dried tarragon
1/2 sweet yellow onion, finely chopped
salt and pepper, to taste
In a mixing bowl, drizzle oil over chicken thighs. Add harissa and za’atar and mixed gently until coated well. Grill on medium heat until cooked through (or oven roast at 425*F for about 20 minutes). If you are grilling chicken specifically for this recipe, let the meat cool completely and refrigerate for at least an hour before chopping – you don’t want the onions to soften or the mayo to melt! I specifically made extra so I’d have leftovers to make this spiced up chicken salad for lunch the next day, so I’m working with meat right out of the fridge.
To a large bowl, add chopped 1/2 of a sweet yellow or Walla Walla onion. I highly recommend chopping the onion quite fine, I don’t think I went small enough and ended up with lots of mayo-covered onion at the bottom of the bowl (though The Boyfriend did not seem to mind this and cleaned out both plates).
Using a sharp knife or kitchen shears, coarsely chop chicken thighs into bite-sized pieces and add to the chopped onion. I have been relying on my squeeze-tube mayo lately, but I am estimating that I used about 3/4 cup. This really comes down to personal preference, so add a little bit at a time, stirring and tasting until you get to your desired consistency and flavor. Season with salt, pepper, and tarragon to taste and mix well.
Serve immediately or refrigerate until serving. Recommend eating within 24-36 hours.