Ingredients

• 4 ounces feta cheese, crumbled (about 1 cup), plus 1/3 cup feta brine, divided 

• 1 medium garlic clove, grated

• 1/2 cup extra-virgin olive oil, divided

• 6 tablespoons fresh lemon juice, divided, plus lemon wedges for serving

• 1 tablespoon plus 2 teaspoons Dijon mustard, divided

• 3 1/2 teaspoons honey, divided

• 2 teaspoons za’atar, divided

• 1 1/2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness

• 1/4 cup water

• 1/4 cup tahini (such as Soom)

• 1 1/2 teaspoons kosher salt, divided

• 1 (5-ounce) package Little Gem lettuce leaves

• 1 tablespoon chopped fresh chives

• 3 Persian cucumbers, thinly sliced (about 2 1/4 cups)

• 4 ounces fresh sugar snap peas, trimmed and halved diagonally (about 1 cup)

• 4 large radishes, thinly sliced (3/4 cup)