Entree: Palestine – National Cuisine – فتوش مع دجاج مشوي ➤ Fattoush ma'a dajaj mashwi (Levantine chopped vegetable salad with toasted pita and marinated grilled chicken)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Total 1 hr

Ingredients

- 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil for marinade
- 1 tbsp (15 ml) lemon juice for marinade
- 1 clove garlic, minced
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) salt, divided
- 1/4 tsp (1.25 g) ground black pepper
- 2 pita breads, toasted and torn into bite-size pieces
- 4 cups (120 g) mixed romaine and leaf lettuces, chopped
- 2 medium tomatoes, coarsely chopped
- 1 medium cucumber, sliced (about 8 oz / 225 g)
- 1/2 red onion, thinly sliced
- 4 radishes, thinly sliced
- 1/2 cup (15 g) chopped fresh parsley
- 1/4 cup (15 g) chopped fresh mint
- 3 tbsp (45 ml) olive oil for dressing
- 2 tbsp (30 ml) lemon juice for dressing
- 1 tsp (5 g) ground sumac
- 1/4 tsp (1.25 g) crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. In a bowl combine 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) lemon juice, minced garlic, cumin, 1/4 tsp (1.25 g) salt, and 1/4 tsp (1.25 g) black pepper. Add the chicken breasts, coat well, and marinate at least 30 minutes or up to 4 hours in the refrigerator.
2. Preheat a grill or grill pan to medium-high. Grill the chicken 5–7 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.
3. Meanwhile, combine the torn toasted pita, mixed lettuces, tomatoes, cucumber, red onion, radishes, parsley, and mint in a large bowl.
4. Whisk together 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lemon juice, ground sumac, remaining 1/4 tsp (1.25 g) salt, and crushed red pepper if using. Pour the dressing over the salad and toss gently to combine.
5. Top the dressed salad with the sliced grilled chicken, adjust seasoning with salt and pepper, and serve immediately so the pita remains crisp.