Entree: Lebanon – Beirut & Coastal Lebanon – فتوش مع دجاج مشوي ➤ Fattoush ma'a dajaj mashwi (Lebanese torn-pita and herb-vegetable salad topped with grilled chicken)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 35 min

Total 1 hr 30 min

Ingredients

- 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil, plus 2 tbsp (30 ml) for dressing
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) ground sumac, plus extra for sprinkling
- 1 clove (5 g) garlic, minced
- 1 tsp (5 g) dried oregano
- 1/2 tsp (3 g) salt for marinade
- 1/4 tsp (1 g) black pepper for marinade
- 6 cups (180 g) romaine lettuce, torn
- 1 cup (30 g) flat-leaf parsley, roughly chopped
- 1/2 cup (15 g) fresh mint leaves, roughly chopped
- 1 medium (120 g) cucumber, diced
- 2 medium (300 g) ripe tomatoes, chopped
- 4 radishes, thinly sliced
- 3 green onions, thinly sliced
- 2 small pita breads, torn into pieces, approx. 4 oz (115 g) total
- 1/4 cup (60 ml) pomegranate molasses (optional)
- 1 tsp (5 g) salt for salad
- 1/4 tsp (1 g) freshly ground black pepper for salad
- 1 tbsp (15 ml) red wine vinegar
- 1/2 tsp (2 g) sumac for dressing

Instructions

1. Combine 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lemon juice, 1 tsp (5 g) sumac, minced garlic, oregano, 1/2 tsp (3 g) salt and 1/4 tsp (1 g) black pepper in a bowl. Add the chicken breasts, toss to coat, and marinate at least 30 minutes or up to 2 hours in the refrigerator.
2. Preheat a grill or grill pan over medium-high heat. Grill the chicken 4–6 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.
3. Meanwhile, heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add torn pita pieces and toast until crisp and golden, about 3–4 minutes, tossing occasionally. Remove and cool.
4. In a large bowl combine romaine, parsley, mint, cucumber, tomatoes, radishes, and green onions. Add toasted pita pieces.
5. Whisk together 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) red wine vinegar, 1/2 tsp (2 g) sumac, 1/4 cup (60 ml) pomegranate molasses (if using), 1 tsp (5 g) salt, and 1/4 tsp (1 g) black pepper until emulsified. Adjust lemon or salt to taste.
6. Toss the salad with the dressing just before serving to keep pita crisp. Top with sliced grilled chicken and sprinkle extra sumac and a few whole mint leaves. Serve immediately.