• 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°.***