Chicken and Tomato Salad With Sumac and Herbs

Preparation

1. Step 1

   Lightly rub the chicken with olive oil, and season with salt and fresh-ground pepper. Heat a grill to roughly 350 degrees (low heat) and be sure your grates are brushed clean. Add chicken skin-side down and cover the grill. Cook over a low flame until just cooked through, about 35 to 45 minutes, depending on whether your chicken is spatchcocked or cut in pieces, turning the chicken over halfway through cooking and moving it to the side if the flame flares up. Let rest on a platter or in a steel mixing bowl until cool. Using your fingers, pull off the meat into large shreds and set aside, discarding (or eating) the skin. Reserve the chicken juice.

2. Step 2

   Peel and halve onion, and cut into thin slices. Immediately put onion in an ice bath and let sit for 1 minute, then remove and let drain.

3. Step 3

   Make the dressing: Combine the coriander and fennel seeds in a small skillet and toast over low heat until tan and fragrant. Immediately pour seeds onto a cutting board and let cool, then crush. Transfer to a large bowl, and add chicken juices and remaining dressing ingredients.

4. Step 4

   Prepare the salad: Add chicken to dressing and toss to coat. Add herbs and leafy greens and toss again, then add onions and tomatoes and toss once more. Taste and adjust seasoning, adding salt, pepper, lemon juice, olive oil or sumac as needed.

5. Step 5

   Arrange salad on a large platter so the chicken, tomatoes and onions are distributed throughout the greens (and not sitting at the bottom).