Fattoush Salad with Grilled Chicken
The crunchiest Mediterranean salad: crisp romaine, juicy tomatoes, cucumber, radish and herbs with oven-baked pita chips, a tangy sumac-pomegranate dressing and grilled chicken.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 12 oz Boneless skinless chicken breast
- 1 Whole-wheat pita
- 1 Head romaine lettuce, chopped
- 2 Tomatoes, chunked
- 1 Cucumber, chopped
- 1 Bell pepper, chopped
- 5 Radishes, sliced
- 3 Green onions, sliced
- 1/2 cup Fresh parsley and mint
- 3 tbsp + 1 tsp Extra-virgin olive oil
- 1 Lemon
- 1 tbsp Pomegranate molasses
- 2 tsp Sumac
- 1 clove Garlic, minced
Directions
- Heat oven to 400°F. Cut the pita into squares, toss with 1 tsp oil and 1 tsp sumac, and bake 8–10 minutes until crisp.
- Season chicken with salt, pepper and a pinch of sumac; grill or pan-cook 5–6 minutes per side, then slice.
- Whisk 3 tbsp olive oil, lemon juice, pomegranate molasses, garlic, remaining sumac and salt.
- Toss the vegetables and herbs with the dressing, top with pita chips and chicken, and serve right away.
Calorie breakdown
Per serving: chicken 140 · olive oil 100 · pita chips 43 · veggies 45 · pomegranate molasses 15 · lemon 2
Helpful for this recipe
Sumac spiceShop on Amazon →Pomegranate molassesShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →