Fattoush Salad with Chicken

Fattoush Salad is a light and fresh salad of Lebanese origin, that combines veggies and herbs and the use of day old pita bread.  This variation includes grilled chicken for that extra bit of protein and the whole salad is topped with a refreshing lemon vinaigrette.

Fattoush Salad with Chicken

If your following a more Mediterranean Diet then this salad fits right in.  There are many different variations out there for Fattoush Salad made in different Middle Eastern countries.  The key is the use of day old pita that is torn in to pieces that are toasted in olive oil and used in the salad.  Similar to the Italian Panzanella Salad, or any salad with homemade croutons.

This variation is filled with lettuce, cucumber, radishes, green onions, with fresh herbs.  I've added grilled chicken slices to the salad for more protein which turns this into more of an entrée salad.  Everything is combined and then tossed with a refreshing lemon vinaigrette.  Perfect for summer!

Enjoy!

What Ingredients do I need?

• extra virgin olive oil
• pita bread
• romaine lettuce
• cucumber
• green onions
• radishes
• mint
• parsley
• cooked grilled chicken
• lemon
• garlic
• sumac - a tangy, lemony spice used in many Middle Eastern dishes.  It can be found in the spice section of your grocery store.

Substitutions and Variations

• Use red leaf, green leaf, or butter lettuce

• Use Persian cucumbers

• Add any vegetables that you like, such as ripe summer tomatoes

• Add feta cheese

• Switch the dressing - try a different vinegar or add pomegranate molasses

Kitchen Tips and Notes

• Pita chips may be tossed with olive oil and toasted in a 350 degree oven for 10 minutes.

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Fattoush Salad with Chicken

serves 4

2 Tablespoons olive oil
1 pita bread round, torn into bite sized pieces
4 cups romaine lettuce, torn
1/2 of a large hot house cucumber, chopped
1/2 cup sliced radishes
1/2 cup sliced green onions
1/4 mixed chopped mint and parsley
2 cups of grilled, sliced chicken breast

Lemon Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground sumac

In a skillet over medium heat add 1 Tablespoon of olive oil and allow to heat.  Add half the pita pieces and toast in the skillet for about 2-3 minutes until golden brown.  Remove pieces to drain on a paper towel.  Repeat with the remaining 1 Tablespoon of olive oil and pita pieces.

In a small bowl or jar add the vinaigrette ingredients and whisk or shake until combined.  

In a large bowl add lettuce, cucumber, radishes, green onions, and herbs.  Toss with some of the salad dressing.  Add the pita chips and the chicken breast tossing to combine.  Serve with the remaining lemon vinaigrette on the side.