Fill a stock pot with water. Bring to a boil and reduce to a simmer. Add the bouillon cubes and stir until dissolved. Season the water with kosher salt. Add the chicken breasts and cook for 30 minutes, or until fully cooked throughout. Remove from the heat and let them cool. (I like to run them over cold water to let them cool faster.)

Shred the chicken with two forks. Place it in a large bowl. Add the onion, tomatoes, celery, capers and dill. Set aside. In a small mixing bowl, combine the parsley, za’atar, tahini, lemon juice, lemon zest, maple syrup, salt to taste and pepper to taste. Add enough water to thin it out. Adjust seasoning for salt and pepper. Pour the dressing into the chicken mixture and toss. Add a swirl of extra virgin olive oil for moisture and extra floral flavor (do this to taste.)

Keep covered in the fridge for up to 4 days! Or, serve on a melt or lettuce wrap like I did here 😊