Do you need an easy, light meal for four that packs a flavor and texture punch? I gotchoo. Fattoush is a Lebanese bread salad that typically uses chopped vegetables, fresh herbs, and some sort of bread. I love the crunch that pita chips give this salad, and my Greek chicken is the perfect protein buddy for this dish. Amazing for a summer evening BBQ with copious Sauvingon Blanc flowing...
For the chicken:
2 lbs, or 4 large, boneless skinless chicken breasts
1/2 cup extra virgin olive oil (+ 2 tbsp)
1/4 cup red wine vinegar
1 tbsp chopped garlic
1 tbsp kosher salt
1 tsp black pepper
Butternutposh Greek seasoning blend:
1 tbsp oregano
1 tsp basil
1 tsp thyme
1 tsp onion powder
1/2 tsp cinnamon
Using a mallet and parchment paper, pound breasts to about a 1/2 inch thickness. Combine all other ingredients and marinate chicken for at least 20 minutes at room temperature.
Heat 2 tbsp olive oil in a cast iron or skillet of choice and grill chicken at med-high heat for approximately 4 minutes each side.
For the salad:
1/4 cup extra virgin olive oil
2 tbsp lemon juice
2 tbsp sumac
2 cups crushed pita chips (omit for Whole30)
1 large cucumber, diced
2 cups cherry or grape tomatoes, halved
1 bunch scallions, chopped
1 bunch Italian parsley, finely chopped
1 bunch mint, finely chopped
Salt & pepper to taste
Toss all ingredients and combine well.
*I used Stacy’s brand gluten-free pita chips, but any baked pita will do, or omit for Whole30.