Fattoush Salad with Herby Chicken and Lemony Sumac Dressing

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A dear client had a similar salad while traveling over the summer and asked me to re-create it for her.

So here we are.

Fattoush is a bright and delicious Middle Eastern salad made with summertime veggies, herbs, and crispy pita bread — tossed in a lemony sumac dressing.

I like to serve it with an herb-coated grilled chicken to round out the meal and meet protein requirements. Grilled lamb is also a great option and if you’re vegetarian or vegan, chickpeas are perfect too.

The key is making sure you have fresh, seasonal veggies as it’s such a simple recipe, the ingredients really shine. It’s definitely not a sad winter tomato from the grocery store salad.

What takes this salad over the top though is the crispy pita - it’s just not Fattoush without it. If you can tolerate gluten, I like to use Food for Life Ezekiel sprouted pita, or for a gluten-free option, we always keep these Sammi’s Bakery lavash wraps in the freezer.

Fattoush Salad with Herby Chicken and Lemony Sumac Dressing

Serves 4

Ingredients:

For the Salad

2 pita or lavash, torn into 1-inch pieces
Extra-virgin olive oil, for drizzling
Fine sea salt, for sprinkling
1/4 cup thinly sliced red onion
2 Tbs. raw apple cider vinegar
1 large head romaine lettuce, chopped
3 Persian cucumbers, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup fresh mint leaves
1/2 cup fresh parsley, chopped

For the Chicken

1.5 lbs pasture-raised chicken breast or thigh, cut into 1-inch pieces
Juice from 1/2 lemon
2 Tbs. Mediterranean spice blend (I use this one)
1 Tbs. extra-virgin olive oil
fine sea salt, to taste

For the Dressing

1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 Tbs. raw apple cider vinegar
1 teaspoon raw honey or pomegranate molasses (optional)
1 teaspoon ground sumac, plus more for sprinkling
1 garlic clove, grated
1/2 teaspoon fine sea salt

Directions:

• Preheat the oven to 400F and line two baking sheets with parchment paper.

• Place the pita or lavash on one baking sheet and drizzle with olive oil + sprinkle with salt. Toss to coat and spread evenly. Bake for 10 to 15 minutes, or until crisp, tossing halfway through.

• On the second baking sheet, coat chicken pieces in lemon juice, olive oil, spice blend, and salt. Arrange evenly and bake for 15-18 minutes until cooked through.

• Meanwhile, in a small bowl, toss the sliced red onions in the apple cider vinegar and set aside while you prepare the rest of the components.

• To make the dressing: In a mason jar or measuring cup, whisk together the olive oil, lemon juice, pomegranate molasses/honey, sumac, garlic, and salt.

• Assemble the salad. In a large bowl, place the romaine, cucumbers, tomatoes, onion (drained), half the toasted bread, and half the mint and parsley.

• Pour on half the dressing and toss. Season to taste, adding more dressing as desired, and top with the remaining pita, mint, and parsley. Sprinkle with sumac and serve immediately with herby chicken on the side.

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