Some food experiences stay with you long after the meal is over. For me, one of those unforgettable moments was enjoying the legendary hummus at Zahav in Philadelphia.
That experience was made possible by the incredible vision of Chef Mike Solomonov, the James Beard Award–winning chef who has spent years celebrating the diverse, vibrant flavors of Israeli cuisine. Through his restaurants, Chef Mike has introduced diners to everything from traditional Israeli street food to modern interpretations of beloved classics.
His culinary influence can be found throughout Philadelphia, from the Kubaneh Toast at K’Far to the Israeli pita sandwiches at Merkaz. And his newest restaurant, Laser Wolf, has already become a destination for anyone looking to experience bold Middle Eastern flavors.
While Chef Mike’s restaurant creations are inspiring, there’s something even more fascinating about discovering what world-class chefs actually cook at home.
So when I had the chance to learn about his favorite homemade meal, I was excited to hear about the dish he turns to again and again:
Chicken Schnitzel Salad with Tehina Green Goddess Dressing.
It’s everything you want in a weeknight meal—crispy, fresh, satisfying, protein-packed, and full of bright Mediterranean flavors.
The Story Behind This Chicken Schnitzel Salad
This recipe is inspired by the Chicken Schnitzel Salad served at Merkaz, Chef Mike’s Philadelphia restaurant focused on Israeli street food.
Traditionally, the chicken schnitzel in this dish is fried, creating the classic crispy coating that makes schnitzel so beloved. But for a home-friendly version, Chef Mike adapted the recipe by baking the chicken instead.
The result is a lighter version that still delivers incredible texture and flavor.
One of the most important ingredients across all of Chef Mike’s restaurants is tehina (tahini), and in this recipe, it plays a starring role. Instead of relying on oil for richness, tehina creates a creamy, flavorful base for the green goddess dressing.
The combination of herbs, lemon, garlic, and tahini transforms this simple salad into something truly special.
Why This Is Chef Mike Solomonov’s Go-To Meal
The best part about this recipe is that it feels restaurant-quality while being completely approachable at home.
Chef Mike loves this dish because:
- It uses simple ingredients that are easy to keep on hand
- It doesn’t require professional kitchen equipment
- It comes together quickly
- It’s incredibly filling and satisfying
Unlike many salads that leave you hungry an hour later, this one is packed with protein from both the chickpeas and baked chicken schnitzel.
It’s proof that a salad can absolutely be a complete meal.
The Ingredients That Make This Salad Special
Crispy Baked Chicken Schnitzel
The chicken is coated in a flavorful breading mixture featuring:
- Matzo meal
- Sesame seeds
- Whole cumin seeds
- Paprika
Since the chicken isn’t pan-fried, these spices add extra depth and texture while helping create a golden, crispy coating in the oven.
Tehina Green Goddess Dressing
The dressing is the heart of this recipe.
Made with:
- Fresh herbs
- Garlic
- Lemon juice
- Tehina
- Water
It’s bright, creamy, and packed with fresh flavor.
It’s also a great way to use up any extra herbs sitting in your refrigerator. The combination of parsley, cilantro, dill, chives, and mint creates a vibrant dressing that works far beyond this salad.
Simple Kitchen Tools You Need
You don’t need a restaurant kitchen to make this recipe.
The essentials are:
- A mixing bowl
- A sharp knife
- A baking sheet
- A blender
Chef Mike recommends using a small blender like a NutriBullet for the tehina green goddess dressing because it blends quickly and is much easier to clean than a larger blender.
Easy Ingredient Swaps
This recipe is already dairy-free and can easily be adapted for different dietary needs.
Gluten-Free Option
Simply replace the matzo meal with gluten-free breadcrumbs.
Dairy-Free
No changes are needed—the recipe is naturally dairy-free.
Vegan Option
Skip the chicken and keep the salad completely plant-based.
You can also replace the chicken with breaded zucchini prepared using the same method for a delicious vegetarian alternative.
Chef Tips for Better Flavor
Season Your Vegetables First
One simple but often overlooked cooking technique:
Salt your vegetables before dressing the salad.
Seasoning tomatoes and cucumbers directly helps bring out their natural flavors and prevents the salad from tasting flat.
Use a Serrated Knife for Tomatoes
If your knives aren’t sharpened regularly, a serrated knife makes slicing tomatoes much easier and cleaner.
Small techniques like these can make everyday cooking feel much more professional.
Chicken Schnitzel Salad With Tehina Green Goddess Dressing
A vibrant Mediterranean-inspired salad featuring crispy baked chicken schnitzel, fresh vegetables, chickpeas, and a creamy herb-filled tehina dressing.
Serves: 1
Ingredients
For the Chicken Schnitzel
- 2 eggs
- 1 ½ teaspoons salt, plus more to taste
- ¼ teaspoon paprika
- 2 boneless, skinless chicken breasts
- ½ cup matzo meal
- 2 tablespoons sesame seeds
- 1 tablespoon whole cumin seeds
For the Tehina Green Goddess Dressing
- 1 small bunch chives
- 1 small bunch parsley
- 1 small bunch dill
- 1 small bunch cilantro
- Fresh mint leaves
- 1 garlic clove, peeled
- 4 tablespoons fresh lemon juice
- 4 tablespoons tehina (tahini)
- 6 tablespoons water
- 1 teaspoon salt
For the Salad
- 2 tomatoes
- 4 small Persian cucumbers
- ¼ red onion
- 1 can cooked chickpeas, drained and rinsed
- Spring mix or lettuce of your choice
Instructions
Make the Baked Chicken Schnitzel
- In a large bowl, whisk together eggs, ½ teaspoon salt, and paprika.
- Add chicken breasts and coat completely with the egg mixture. Cover and refrigerate for 30 minutes to 2 hours.
- Preheat oven to 375°F. Prepare a nonstick baking sheet.
- In another bowl, combine matzo meal, sesame seeds, and cumin seeds.
- Remove chicken from the refrigerator. Let excess egg mixture drip off, then coat each chicken breast with the breading mixture.
- Place chicken on the baking sheet and bake for 15 minutes.
- Flip the chicken and continue baking for another 5 minutes.
- Turn the broiler to low and cook for another few minutes until golden and crispy.
Make the Tehina Green Goddess Dressing
- Add herbs, garlic, lemon juice, tehina, salt, and water to a blender.
- Blend until smooth and creamy.
- Set aside.
Assemble the Salad
- Cut tomatoes and cucumbers into large pieces. Season with salt.
- Drain and rinse chickpeas.
- Thinly slice red onion.
- Cut baked chicken schnitzel into bite-sized pieces.
- Add lettuce, vegetables, chickpeas, and chicken to a serving bowl.
- Drizzle generously with tehina green goddess dressing.
- Serve and enjoy.
Final Thoughts
This Chicken Schnitzel Salad is a perfect example of how simple ingredients can create something extraordinary.
With crispy baked chicken, fresh vegetables, hearty chickpeas, and a bold herb-filled tahini dressing, it delivers everything you want from a satisfying homemade meal.
It’s the kind of recipe that brings restaurant-level flavor into your own kitchen—and proves that a great salad can be the main event.