Description
A refreshing and vibrant Grilled Chicken Fattoush Salad Bowl, perfect for a light meal or a healthy lunch option.
Ingredients
- 500 g boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
- 2 small pita breads
- 1 tbsp olive oil
- ½ tsp sumac
- ¼ tsp salt
- 150 g romaine lettuce, chopped
- 2 medium tomatoes, diced
- 1 cucumber, diced
- ½ red onion, thinly sliced
- 100 g radishes, thinly sliced
- ½ green or red bell pepper, diced
- 30 g fresh parsley, chopped
- 15 g fresh mint leaves, chopped
- 50 g pomegranate seeds, optional
- 60 ml extra-virgin olive oil
- 45 ml fresh lemon juice
- 1 tbsp pomegranate molasses
- 1 tsp sumac
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Marinate the chicken: Combine olive oil, lemon juice, garlic, cumin, paprika, coriander, salt, and pepper. Add the chicken and coat well. Marinate for 20–30 minutes.
- Prepare the pita: Preheat the oven to 200°C. Cut the pita into small triangles or bite-size pieces. Toss with olive oil, sumac, and salt. Spread on a baking tray and bake for 7–10 minutes, turning once, until crisp and golden. Set aside to cool.
- Grill the chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for approximately 5–7 minutes per side, depending on thickness, until browned and cooked through. Let it rest for 5 minutes, then slice.
- Make the dressing: Whisk together olive oil, lemon juice, pomegranate molasses, sumac, Dijon mustard, garlic, salt, and pepper until well combined.
- Build the salad: In a large bowl, combine the romaine, tomatoes, cucumber, red onion, radishes, bell pepper, parsley, and mint.
- Add the dressing: Drizzle the dressing over the vegetables and toss gently.
- Assemble the bowls: Divide the salad between four bowls. Top with sliced grilled chicken, crispy pita pieces, and pomegranate seeds.
- Finish and serve: Add an extra sprinkle of sumac and fresh mint. Serve immediately while the pita is still crunchy.
Notes
- For a vegetarian option, substitute chicken with grilled halloumi or tofu.
- Feel free to add other vegetables like carrots or bell peppers based on your preference.
- Adjust the seasoning in the dressing to taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg