Lebanese Fattoush Salad with Grilled Chicken

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Lebanese Fattoush Salad with Grilled Chicken

Lebanese Fattoush Salad with Grilled Chicken

Fattoush is a popular salad in Lebanon made with mixed greens, a lemony vinaigrette and pita bread pieces. Toasting the pita adds crunch and a sprinkle of ground sumac—which grows wild all over Lebanon—adds depth. Let the salad sit for a bit to let the pita soak up the lemony dressing.

Serves 6

Prep Time 35 min

Total Time 45 min.

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

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.


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