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Protein-Packed Fattoush Salad Chicken: A Fresh Middle Eastern Recipe

High-Protein Chicken Fattoush Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1 lb chicken breast boneless, skinless
  • 1 head romaine lettuce chopped
  • 2 cups Persian cucumbers diced
  • 1.5 cups cherry tomatoes halved
  • 0.5 cup radishes thinly sliced
  • 0.25 cup fresh mint leaves chopped
  • 0.25 cup fresh parsley chopped
  • 2 whole whole-wheat pita breads cut into squares
  • 0.25 cup extra virgin olive oil for dressing
  • 1 tbsp extra virgin olive oil for baking pita
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp pomegranate molasses
  • 1 tsp sumac
  • 1 clove garlic minced
  • 0.5 tsp kosher salt plus more for seasoning chicken

Instructions
 

  • 1. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp pomegranate molasses, 1 tsp sumac, 1 minced clove of garlic, and 1/2 tsp kosher salt. Set the dressing aside.
  • 2. Season the 1 lb chicken breast with a pinch of salt and pepper. Heat a skillet over medium-high heat. Pan-sear the chicken for 6-7 minutes per side until it reaches an internal temperature of 165F. Let rest for 5 minutes, then slice.
  • 3. Preheat your oven to 375F. Toss the 2 chopped pita breads with 1 tbsp olive oil. Spread on a baking sheet and bake for 8-10 minutes until crispy.
  • 4. In a large serving bowl, combine the chopped romaine lettuce, 2 cups diced Persian cucumbers, 1.5 cups halved cherry tomatoes, 1/2 cup sliced radishes, 1/4 cup chopped mint, and 1/4 cup chopped parsley.
  • 5. Top the vegetable mixture with the sliced chicken and baked pita chips. Drizzle the prepared dressing over the top and toss gently to coat right before serving.