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Fattoush Salad with Greek Chicken

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.

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