Ingredients

• Salad
• 2 6-inch whole-wheat pitas,, split
• 3 tablespoon extra-virgin olive oil, divided
• 1 1/4 teaspoons ground sumac (see Note), divided
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 large head romaine lettuce, coarsely chopped
• 2 large tomatoes, diced
• 2 small salad cucumbers, or 1 large cucumber, seeded and diced (peeled if desired)
• 1/2 cup thinly sliced red onion
• 1/3 cup thinly sliced fresh mint
• 1 1/2 pounds bon pounds boneless, skinless chicken breasts, trimmed

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Cooking Directions

Step 1

To prepare salad: Preheat oven to 350ºF. Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until golden and crisp, about 15 minutes. When cool, break into bite-size pieces.

Step 2

Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes.

Step 3

To prepare chicken: Meanwhile, preheat grill to medium-high. Rub the chicken with oil and season with salt and pepper. Grill until no longer pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.) Slice the chicken thinly and serve on top of the salad.