Entree: Kuwait – فتوش بالدجاج ➤ Fattoush bil-dajaj (Toasted pita and mixed-vegetable salad tossed with lemony sumac dressing and grilled chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 25 min

Total 40 min

Ingredients

- 2 boneless skinless chicken breasts, approx. 8 oz (225 g) each
- 4 tbsp (60 ml) olive oil, divided
- 3 tbsp (45 ml) lemon juice
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) ground sumac, plus extra for sprinkling
- 1 garlic clove, minced
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 4 cups (about 200 g) romaine lettuce, chopped
- 2 medium tomatoes, diced (about 8 oz / 225 g)
- 1 medium cucumber, diced (about 8 oz / 225 g)
- 4 radishes, thinly sliced (about 2 oz / 60 g)
- 3 green onions, thinly sliced
- 1/2 cup (30 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh mint, chopped
- 2 pita breads, torn and toasted or fried (about 6 oz / 170 g total)
- 1 tbsp (15 ml) pomegranate molasses (optional)
- 1/2 tsp (2 g) Aleppo pepper or red pepper flakes (optional)

Instructions

1. In a bowl combine 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) lemon juice, 1 tsp (5 g) sumac, minced garlic, 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) black pepper; add the chicken and marinate 20–30 minutes.
2. Heat a grill pan or skillet over medium-high heat and add 1 tbsp (15 ml) olive oil; cook the chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
3. Meanwhile whisk together 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lemon juice, 1 tbsp (15 ml) red wine vinegar, 1 tbsp (15 ml) pomegranate molasses if using, 1/2 tsp (2 g) salt and 1/4 tsp (1.25 g) black pepper to make the dressing; taste and adjust acidity or salt.
4. In a large bowl combine romaine, tomatoes, cucumber, radishes, green onions, parsley and mint; add torn toasted pita.
5. Pour dressing over the salad and toss gently to coat. Top with sliced chicken, sprinkle additional sumac and Aleppo pepper if desired, and serve immediately.