Chicken Fattoush Recipes

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CHICKEN FATTOUSH



Chicken fattoush image

This healthy Middle Eastern salad topped with sumac-sprinkled pitta bread is a quick and easy lunch or supper

Provided by Miriam Nice

Time 15m

Number Of Ingredients 10

juice 2 lemons
2 tbsp olive oil
1 Cos lettuce , chopped
2 tomatoes , chopped into chunks
small pack flat-leaf parsley , chopped
½ cucumber , chopped into chunks
200g pack cooked chicken pieces (or leftover cooked chicken)
2 spring onions , sliced
2 pitta breads
1-2 tsp ground sumac

Steps:

  • Pour the lemon juice into a large bowl and whisk while you slowly add the oil. When all the oil has been added and the mixture starts to thicken, season.
  • Add the lettuce, tomatoes, parsley, cucumber, chicken pieces and spring onions, and stir well to coat the salad in the dressing.
  • Put the pitta breads in the toaster until crisp and golden, then chop into chunks. Scatter the toasted pitta pieces over the salad and sprinkle over the sumac. Serve straight away.

Nutrition Facts : Calories 313 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium

FATTOUSH SALAD WITH GRILLED CHICKEN



Fattoush Salad with Grilled Chicken image

Traditional fattoush salad, which originated in the Middle East, is a flavorful combination of fried or toasted pita bread, fresh seasonal herbs and vegetables. Here, grilled chicken adds a boost of lean protein, and for those of you who can't eat gluten, I've swapped the pita for gluten-free pizza crust. Mix in some crisp bell peppers and cucumbers tossed with arugula and fresh Italian parsley, and top it all off with creamy feta cheese and Lemon-Oregano Vinaigrette for a delicious and nourishing one-bowl meal.

Provided by EA Stewart

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice (from about half a lemon)
2 tablespoons white or golden balsamic vinegar
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper
4 cups baby arugula
1 1/2 cups cherry or grape tomatoes, sliced in half
1/2 cup loosely packed chopped fresh Italian parsley
1 cucumber, peeled and chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 teaspoon extra-virgin olive oil
One 8- or 9-inch gluten-free pizza crust, defrosted if frozen
2 grilled chicken breasts, sliced
1 cup crumbled feta

Steps:

  • For the lemon-oregano vinaigrette: Combine the olive oil, lemon juice, vinegar, oregano and salt and pepper to taste in a small jar. Cover, shake well and set aside.
  • For the salad: Put the arugula in a large salad bowl. Add the tomatoes, parsley, cucumber and peppers and toss well.
  • Heat a medium skillet over medium-high heat. Rub the olive oil over the pizza crust, distributing it on both sides. Place the crust in the skillet and heat for about 2 to 3 minutes on each side, being careful not to burn. Remove and cut into approximately 1 1/2-inch pieces.
  • Put the chicken and crust pieces on top of the salad. Add the feta and pour the vinaigrette over the top. Toss well before serving.

Nutrition Facts : Calories 521, Fat 33 grams, SaturatedFat 9 grams, Cholesterol 65 milligrams, Sodium 715 milligrams, Carbohydrate 27 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams

AUTHENTIC LEBANESE FATTOUSH



Authentic Lebanese Fattoush image

Fattoush is a Lebanese salad, good for hot weather. This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Purslane is succulent with a lemony flavor, and makes a nice salad green. I find them at farmer's markets.

Provided by George

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 17

½ cup water
1 teaspoon cornstarch
⅓ cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
½ (5 ounce) package arugula
4 pita rounds, toasted and torn into pieces

Steps:

  • Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
  • In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 48.8 g, Fat 1.5 g, Fiber 6.2 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 349.8 mg, Sugar 7 g

LEBANESE FATTOUSH SALAD WITH GRILLED CHICKEN



Lebanese Fattoush Salad With Grilled Chicken image

Fattoush is a popular salad in Lebanon made with mixed greens, a lemony vinaigrette and pita bread pieces. Toasting the pita adds crunch and a sprinkle of ground sumac-which grows wild all over Lebanon-adds depth. Let the salad sit for a bit to let the pita soak up the lemony dressing. From EatingWell: EatingWell for a Healthy Heart Cookbook.

Provided by kitty.rock

Categories     < 60 Mins

Time 35m

Yield 6 Salads, 6 serving(s)

Number Of Ingredients 15

12 inches whole wheat pita bread, split
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons ground sumac, divided (see Note)
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 large head romaine lettuce, coarsely chopped
2 large tomatoes, diced
2 small salad cucumbers (peeled if desired) or 1 large cucumber, seeded and diced (peeled if desired)
1/2 cup thinly sliced red onion
1/3 cup thinly sliced of fresh mint
1 1/2 lbs boneless skinless chicken breasts, trimmed
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • TO PREPARE SALAD:
  • Preheat oven to 350°F
  • Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac.
  • Bake until golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
  • Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl.
  • Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes.
  • TO PREPARE CHICKEN:
  • Meanwhile, preheat grill to medium-high. Rub the chicken with oil and season with salt and pepper.
  • Grill until no longer pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.)
  • Slice the chicken thinly and serve on top of the salad.
  • NOTE:.
  • The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.
  • DIETARY EXCHANGES: 1 starch, 1 vegetable, 1 fat, 3 lean meat (1 Carbohydrate Serving).

Nutrition Facts : Calories 286.1, Fat 10.2, SaturatedFat 1.6, Cholesterol 65.8, Sodium 454.6, Carbohydrate 19.9, Fiber 5.1, Sugar 5.4, Protein 30.4

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