4 boneless chicken thighs
2 Tbs za'atar
Salt and pepper
Plain unsweetened yoghurt
1 Slice the chicken into bite-sized pieces. Sprinkle with the za'atar and drizzle with olive oil. Mix with your hands and leave to marinate for a few hours or overnight.
2 Cook on a hot grill, turning occasionally.
3 Make the salad by arranging the greens, pieces of avocado, grapes, mint leaves and chicken. Drizzle with yoghurt and olive oil.