Fattoush

There’s a restaurant here in Phoenix I go to almost once a week, usually on Saturday or Sunday afternoon, when I want something fast, fresh, and decidedly NOT fussy.  The food is good and the atmosphere is laid back, which is good because I often go in my workout clothes complete with a makeup-free face, ponytail, and headband.  They don’t judge.  They bring out the yummy hummus, shawarma pitas, and big healthy salads with a smile.  It never gets old.

Last weekend, I didn’t go.  Because I made this.  And it tasted almost exactly like their salad.  I didn’t mean for it to, and I really didn’t think about it when I picked out the recipe.  It just kind of happened.  And I was okay with it because, nobody at home judges my workout ponytail, either.

Fattoush

adapted from Elly Says Opa!

Ingredients:

For the chicken:

1/4 c. lemon juice

3/4 tsp. sea salt

1/2 tsp. fresh black pepper

1/2 tsp. za’atar

1 boneless, skinless chicken breasts 

For the dressing:

1/4 c. fresh lemon juice
1 tsp. sumac
2-3 cloves garlic, pressed or finely minced
1/4 c. good quality extra virgin olive oil
salt and fresh black pepper, to taste

For the salad:

1/2 large head of romaine (or 1 small head), chopped
1 small cucumber (unpeeled), diced
1/3 c. grape tomatoes, halved

2 green onions, sliced
1/3 c. chopped parsley
4 radishes, sliced into half moons
1/2 green pepper, diced
2 TBSP chopped mint

1/4 c. baked whole-wheat pita chips, store bought or homemade (see Elly’s instructions)

Directions:

1.   Marinate the chicken by placing all ingredients in a sealed container.  Shake to coat chicken to coat.  Let sit at least 30 minutes, but no more than two hours.

2.  To make the dressing, combine all ingredients in a jar.  Seal and shake to combine.  Taste and adjust seasoning, as needed.

3.  When chicken is ready, either grill or cook, in a medium sauté pan over medium heat, until cooked through, 5-7 minutes per side.  Let rest three minutes, then cut into bite-sized pieces.

4.  Meanwhile, prepare salad components, placing each one (except the pita chips) in a large bowl.  Just before serving, toss with desired amount of dressing.  Divide salad mixture among two bowls.  Top with pita chips and chicken.  Serve immediately.