Introducing The Ultimate Fattoush Salad with Chicken: a healthy, delicious, protein-packed twist on the classic Lebanese recipe. This salad comes together with a base of crisp and tender veggies, crunchy pita chips (that are baked, not fried), perfectly-cooked chicken, and a tangy sumac dressing that ties it all together. Whether you're looking for a hearty side salad or a filling main course, this salad is full of different flavors, textures, and ingredients, which means it's anything but boring.
Equipment
- Blender a blender is essential to preparing the dressing. Don't skip it!
- Cast Iron Skillet I love using a cast iron skillet to prepare the chicken.
Ingredients
For the Salad:
- 2 Heads Romaine Lettuce finely chopped
- 3 Persian Cucumbers finely diced
- ½ Cup Baby Tomatoes halved
- 4 Radishes finely diced
- 1 Orange Bell Pepper finely diced
- ¼ Cup Fresh Mint finely chopped (or substitute 2 tablespoons dried mint)
- ¼ Cup Fresh Parsley finely chopped
- Feta Cheese crumbled - this is optional
For the Chicken:
For the Pita Chips:
- 3 Pita Breads cut into small pieces
- 1 Tablespoon Olive Oil
- 1 Teaspoon Sumac
- ½ Teaspoon Sea Salt
For the Dressing:
- ½ Cup Olive Oil
- 3 Tablespoons Honey
- 3 Cloves Garlic
- 1 Lemon juiced
- 1 Tablespoon Sumac
- ½ Teaspoon Sea Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- To make this fattoush salad, start by preparing the dressing. Add all of the dressing ingredients (the olive oil, honey, garlic, lemon, sumac, sea salt, and ground black pepper) to a blender. Blend until the ingredients are smooth, then set the dressing aside.
- Next, preheat your oven to 425 F.
- Prepare the pita chips by cutting the pita breads into small pieces and adding them to a baking sheet.
- Toss the pita bread slices in the olive oil, sumac, and sea salt.
- Then, transfer them into the oven and allow them to bake for 5-10 minutes, until they're golden brown and crispy. Watch them carefully, so that they don't burn!
- Once the pita breads are done, remove them from the oven and allow them to cool.
- Next, prepare the chicken. Heat a skillet, on the stove, over medium heat.
- Cut the chicken breast or thighs (depending on what you're using) into bite-sized pieces and toss them in the olive oil, mashed garlic, date syrup (if using), cumin, sea salt, and ground black pepper.
- Once the pan is hot, add the chicken to the pan and sauté it until it's cooked through. Then, remove it from the heat.
- Finally, prepare the salad. Wash and chop the romaine lettuces, Persian cucumbers, baby tomatoes, radishes, bell pepper, fresh mint, and fresh parsley, and add them to a large bowl.
- Then, add the pita chips, cooked chicken, and crumbled feta cheese (if using) to the bowl.
- Pour the dressing on top, then toss to fully combine.
- Once the salad is done, serve it immediately and enjoy!
Calories: 611kcal | Carbohydrates: 53g | Protein: 9g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Sodium: 1134mg | Potassium: 1055mg | Fiber: 9g | Sugar: 19g | Vitamin A: 28696IU | Vitamin C: 60mg | Calcium: 187mg | Iron: 6mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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