Chicken Fattoush Salad with Sumac Dressing

Name: Chicken Fattoush Salad with Sumac Dressing
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, about 3 breasts, pounded to an even ¾-inch (2 cm) thickness; 2 tbsp (30 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; 2 cloves (8 g) garlic, finely grated or minced; 1 tbsp (7 g) ground sumac; ½ tsp (1 g) ground allspice; 1 tsp (5 g) kosher salt, Diamond Crystal; use ¾ tsp if using Morton; 2 large (7-inch / 18 cm) (140 g) pita breads, split into 2 rounds each, torn into bite-size 1-inch pieces; 2 tbsp (30 ml) extra-virgin olive oil, for the pita; ½ tsp (1½ g) ground sumac, for dusting the pita; 2 large hearts (340 g) romaine hearts, cut into ¾-inch (2 cm) strips, washed and spun dry; 4 small (300 g) Persian cucumbers, cut into ½-inch (1.25 cm) pieces; 3 medium (450 g) ripe tomatoes, cored and cut into ¾-inch (2 cm) chunks; 6 medium (100 g) radishes, trimmed and thinly sliced into rounds; 4 (60 g) scallions, thinly sliced, white and green parts; ½ cup (12 g) fresh mint leaves, loosely packed, torn if large; 1 cup (30 g) fresh flat-leaf parsley, loosely packed leaves and tender stems, coarsely chopped; 3 tbsp (45 ml) fresh lemon juice; 1½ tbsp (30 ml) pomegranate molasses; 1½ tbsp (10 g) ground sumac; 1 clove (4 g) garlic, finely grated; ⅓ cup (80 ml) extra-virgin olive oil; ½ tsp (2½ g) kosher salt, plus more to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Sumac-and-garlic marinated chicken breasts are grilled until juicy, then sliced over crisp romaine, cucumber, radishes, tomatoes and herbs with crunchy toasted pita. A tart dressing of lemon, sumac and pomegranate molasses ties it together.

Prep: 30 min
Cook: 20 min
Wait: 45 min
Total: 1 hr 35 min
Makes: 4 main-course salads

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts, about 3 breasts, pounded to an even ¾-inch (2 cm) thickness
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
2 cloves (8 g) garlic, finely grated or minced
1 tbsp (7 g) ground sumac
½ tsp (1 g) ground allspice
1 tsp (5 g) kosher salt, Diamond Crystal; use ¾ tsp if using Morton
For the salad
2 large (7-inch / 18 cm) (140 g) pita breads, split into 2 rounds each, torn into bite-size 1-inch pieces
2 tbsp (30 ml) extra-virgin olive oil, for the pita
½ tsp (1.5 g) ground sumac, for dusting the pita
2 large hearts (340 g) romaine hearts, cut into ¾-inch (2 cm) strips, washed and spun dry
4 small (300 g) Persian cucumbers, cut into ½-inch (1.25 cm) pieces
3 medium (450 g) ripe tomatoes, cored and cut into ¾-inch (2 cm) chunks
6 medium (100 g) radishes, trimmed and thinly sliced into rounds
4 (60 g) scallions, thinly sliced, white and green parts
½ cup (12 g) fresh mint leaves, loosely packed, torn if large
1 cup (30 g) fresh flat-leaf parsley, loosely packed leaves and tender stems, coarsely chopped
For the dressing
3 tbsp (45 ml) fresh lemon juice
1½ tbsp (30 ml) pomegranate molasses
1½ tbsp (10 g) ground sumac
1 clove (4 g) garlic, finely grated
⅓ cup (80 ml) extra-virgin olive oil
½ tsp (2.5 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste

Equipment (7)

Outdoor gas or charcoal grill, or a grill pan, for medium-high heat
Instant-read thermometer
Large baking sheet
Large salad bowl (at least 5 qt / 4.7 L)
Small bowl or jar for the dressing
Meat pounder or rolling pin
Zip-top bag or shallow dish for marinating

Steps

Before you start

Marinate the chicken at least 30 minutes and up to 8 hours; the timing below assumes 30 minutes.
Take the chicken out of the fridge 20 minutes before grilling so it cooks evenly.
Wash and thoroughly dry all the greens and herbs; wet leaves dilute the dressing and make the salad soggy.
Have an instant-read thermometer ready.

1
Marinate the chicken
- Place the chicken between two sheets of parchment or plastic wrap and pound with a meat pounder or rolling pin to an even ¾-inch (2 cm) thickness.
- In a zip-top bag or shallow dish, combine 2 tbsp olive oil, 2 tbsp lemon juice, the grated garlic, 1 tbsp sumac, the allspice and 1 tsp kosher salt.
- Add the chicken and turn to coat.
- Refrigerate 30 minutes (up to 8 hours).
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Ready when: Chicken is evenly coated in a reddish-brown, fragrant marinade
Tip: Don't marinate longer than 8 hours; the lemon juice will turn the texture mushy.
2
Heat the ovenOven 375°F / 190°C
- About 15 minutes before the marinade time ends, position a rack in the center and heat the oven to 375°F (190°C).
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Ready when: Oven reaches 375°F (190°C)
3
Toast the pitaOven 375°F / 190°C
- On a large baking sheet, toss the torn pita pieces with 2 tbsp olive oil and ½ tsp sumac until evenly coated.
- Spread in a single layer and bake at 375°F (190°C) for 10–12 minutes, stirring once halfway, until deep golden and crisp throughout.
- Cool on the pan.
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Ready when: Pieces are deep golden and snap when broken; they crisp more as they cool
Tip: Check at 8 minutes; thin edges burn quickly.
4
Make the dressing
- In a small bowl or jar, whisk or shake 3 tbsp lemon juice, the pomegranate molasses, 1½ tbsp sumac, the grated garlic and ½ tsp salt.
- Slowly whisk in ⅓ cup (80 ml) olive oil until emulsified.
- Add black pepper, taste, and adjust salt.
- Let it sit while you grill so the sumac softens.
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Ready when: Dressing is thick, glossy and tastes bright and tangy, not harsh
Tip: If it's too sharp, add 1 tsp more oil or a pinch of sugar.
5
Preheat the grillOven 450°F / 230°C
- Heat a grill or grill pan to medium-high (about 450°F / 230°C).
- Clean the grates and brush them lightly with oil.
- Remove the chicken from the marinade, letting excess drip off, and discard the marinade.
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Ready when: Grates are hot enough that a hand held 5 inches above them is uncomfortable after 3–4 seconds
Tip: A hot, clean grate prevents sticking.
6
Grill the chickenOven 165°F / 75°C
- Grill the chicken with the lid closed (or pan uncovered) for 5–6 minutes without moving, until it releases easily and has deep grill marks.
- Flip and cook 4–6 minutes more, until the thickest part reads 165°F (74°C) on an instant-read thermometer.
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Ready when: Internal temperature 165°F (74°C); juices run clear
Tip: Don't press down on the chicken; that squeezes out the juices.
7
Rest the chicken
- Transfer the chicken to a cutting board and rest 5–10 minutes.
- Slice against the grain into ½-inch (1.25 cm) strips.
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Ready when: Slices look juicy and white throughout, with no pink
8
Toss the vegetables
- In a large salad bowl, combine the romaine, cucumbers, tomatoes, radishes, scallions, mint and parsley.
- Drizzle with about two-thirds of the dressing and toss gently until the leaves are lightly and evenly coated.
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Ready when: Leaves glisten but aren't pooling with dressing
Tip: Whisk the dressing again before pouring; it separates as it stands.
9
Assemble and serve
- Add the toasted pita and toss once.
- Divide among four plates or shallow bowls, top with the sliced chicken, and drizzle with the remaining dressing.
- Serve immediately while the pita is still crunchy.
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Ready when: Pita is still crisp on top of the greens
Tip: For maximum crunch, add the pita at the table, just before eating.

Good to know

Tips

Pound the chicken to an even thickness so the thin end doesn't dry out before the thick end is cooked.
Dry the greens thoroughly; wet leaves dilute the dressing and make the pita soggy.
Use a thermometer rather than guessing; pulling the chicken at 165°F (74°C) and resting it keeps it juicy.
Taste the dressing on a lettuce leaf, not off the spoon, to judge seasoning in context.

Make ahead

"Marinate the chicken up to 8 hours ahead. The dressing keeps in the fridge up to 3 days (shake before using). Toast the pita up to 2 days ahead and store airtight at room temperature. Grill the chicken up to 1 day ahead, chill, and serve cold or at room temperature. Chop the vegetables up to 4 hours ahead, keep them separate and covered in the fridge, and dress only at serving time."

Storage & reheating

Assembled salad is best eaten right away. Store undressed components separately: chicken in an airtight container in the fridge up to 3 days (reheat gently in a 300°F/150°C oven or microwave in 30-second bursts, or eat cold); dressing up to 3 days in the fridge; toasted pita airtight at room temperature up to 2 days. Cooked chicken can be frozen up to 2 months; thaw overnight in the fridge. Dressed salad does not freeze.

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Grill 5–6 minutes per side to 175°F (79°C); they are more forgiving and juicier.
pomegranate molasses → 1 tbsp honey plus 1 tbsp extra lemon juice. Less deep and fruity, but gives a similar sweet-tart balance.
ground sumac → 1 tsp finely grated lemon zest plus 1 tsp extra lemon juice. Sumac gives a distinct tartness; this is a brighter, less earthy stand-in. Applies to the dressing too, though sumac is best.
romaine hearts → little gem lettuce or green leaf lettuce. Keep the leaves crisp and cut them into similar-size pieces.