Lebanese Fattoush Salad With Grilled Chicken

12 inches whole wheat pita bread, split

3 tablespoons extra-virgin olive oil, divided

1 1/4 teaspoons ground sumac, divided (1 teaspoon for pita 1/4 teaspoon for salad dressing)

1/4 cup lemon juice

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

1 large head romaine lettuce, coarsely chopped

2 large Tomatoes, diced

2 small salad cucumbers (peeled if desired) or 1 large cucumber, seeded and diced (peeled if desired)

1/2 cup thinly sliced red onion

1 diced green pepper

1/3 cup thinly sliced fresh mint (optional)


1 lbs boneless skinless chicken breasts, trimmed

1 1/2 teaspoons extra-virgin olive oil

1/4 teaspoon salt

1/8 teaspoon fresh ground pepper


Preheat oven to 350°F  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.  In a large bowl add lettuce, tomatoes, cucumber, green pepper, onion, mint and the pita pieces;  For dressing whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac; pour over salad and toss to coat. Let stand for 15 minutes.

Preheat grill to medium-high. Rub the chicken with olive 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.


One thought on “Lebanese Fattoush Salad With Grilled Chicken

  1. Pingback: Greek Fattoush Salad & The Best Healthy Tzatziki Sauce | Sun Diego Eats

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