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Sweepstakes

Lebanese Fattoush Salad with Grilled Chicken

Name: Lebanese Fattoush Salad with Grilled Chicken
Total time: 45 min
Ingredients: Salad; 2 6-inch whole-wheat pitas,split; 3 tablespoons extra-virgin olive oil, divided; 1 ¼ teaspoons ground sumac (see Note), divided; ¼ cup lemon juice; ½ teaspoon salt; ¼ 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); ½ cup thinly sliced red onion; ⅓ cup thinly sliced fresh mint; 1 1/2 pounds boneless, skinless chicken breasts, trimmed pounds boneless, skinless chicken breasts, trimmed; 1 ½ teaspoons extra-virgin olive oil; ¼ teaspoon salt; ⅛ teaspoon freshly ground pepper

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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.

Carolyn Malcoun

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Lebanese Fattoush Salad with Grilled Chicken

Recipe Summary test

total:

45 mins

Servings:

6

Nutrition Profile:

Heart Healthy
Low-Calorie
Dairy-Free
Diabetes Appropriate
Low Sodium
Healthy Aging
Healthy Immunity
Low Added Sugars

Nutrition Info

Ingredients

Ingredient Checklist

Salad
2 6-inch whole-wheat pitas,split
3 tablespoons extra-virgin olive oil, divided
1 ¼ teaspoons ground sumac (see Note), divided
¼ cup lemon juice
½ teaspoon salt
¼ 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)
½ cup thinly sliced red onion
⅓ cup thinly sliced fresh mint
1 1/2 pounds boneless, skinless chicken breasts, trimmed pounds boneless, skinless chicken breasts, trimmed
1 ½ teaspoons extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon freshly ground pepper

Directions

Instructions Checklist

Step 1
To prepare salad: Preheat oven to 350F. 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.

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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.

Tips

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 buylebanese.com.

Nutrition Facts

Per Serving:

294 calories; protein 27.2g; carbohydrates 20.8g; dietary fiber 5.1g; sugars 4.2g; fat 11.9g; saturated fat 2.1g; cholesterol 62.7mg; vitamin a iu 8662.8IU; vitamin c 18.4mg; folate 154.9mcg; calcium 72.5mg; iron 3.3mg; magnesium 64.8mg; potassium 692.5mg; sodium 453.7mg; thiamin 0.2mg.

Exchanges:

1 starch, 1 vegetable, 1 fat, 3 lean meat

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Lebanese Fattoush Salad with Grilled Chicken

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