Lebanese Fattoush Salad with Grilled Chicken
http://www.eatingwell.com/recipes/lebanese_fattoush_salad_with_grilled_chicken.html
From EatingWell: EatingWell for a Healthy Heart Cookbook (2008)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.
6 servings | Active Time: 35 minutes | Total Time: 45 minutes
Ingredients
Lebanese Fattoush Salad with Grilled Chicken
- Salad
- 2 6-inch whole-wheat pitas,split
- 3 tablespoons 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
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, trimmed pounds boneless, skinless chicken breasts, trimmed
- 1 1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Preparation
- To prepare salad: 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.
- 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.
- 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.
Nutrition
Per serving : 295 Calories; 12 g Fat; 2 g Sat; 7 g Mono; 63 mg Cholesterol; 21 g Carbohydrates; 27 g Protein; 5 g Fiber; 473 mg Sodium; 693 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 fat, 3 lean meat
Tips & Notes
- Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.