Lemony Sumac Grilled Chicken Breasts With Fattoush Recipes

LEMONY SUMAC GRILLED CHICKEN BREASTS WITH FATTOUSH

Steps:

• In a large bowl, whisk together the garlic powder, 1 tablespoon sumac, 2 teaspoons kosher salt, a few cracks of pepper, the zest of 2 lemons, the juice of 1 lemon, 2 tablespoons vinegar, and 1/2 cup of the olive oil.
• Pat the chicken dry and cut each breast in half horizontally. Add to the marinade and turn to coat evenly. Let marinate for 30 minutes at room temperature or up to overnight in the refrigerator.
• Preheat a grill or grill pan over high heat.
• Combine the tomatoes, cucumbers, and onion in a colander or sieve inside of another large bowl to drain any excess liquid from the tomatoes. Season with salt and toss to combine.
• In a large mason jar, combine the remaining 1 teaspoon sumac, juice of 1 lemon, 1 teaspoon vinegar, and 1/2 cup olive oil. Add salt and pepper, to taste. Cover and shake to combine.
• Grill the chicken over high heat until grill marks form and the chicken is cooked through, 2 to 3 minutes per side. Transfer to a plate to rest.
• Add the pita chips to the dressing if there's room in the jar and shake to combine. Otherwise, toss the pita chips with the dressing in a medium bowl.
• Wipe out the tomato juices from the large bowl, add the salad, parsley, pita chips, and dressing, and toss to combine.
• To plate, top the grilled chicken with fattoush and enjoy!

AUTHENTIC LEBANESE FATTOUSH

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.

LEBANESE FATTOUSH SALAD WITH GRILLED CHICKEN

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).