Wednesday, June 17, 2015

{Gluten and Dairy Free} Chicken Fattoush Salad has this great recipe for Chicken Fattoush Salad.  I removed the pitas from the recipe and think it would be great without it.
photo from

Serves 4 to 6


  • 3 pita breads (with pockets)
  • ½ cup plus 2 tablespoons extra-virgin olive oil, divided
  • Salt and pepper
  • 1 large garlic clove, finely grated
  • ¼ cup fresh lemon juice (from 1 to 2 lemons)
  • 6 large romaine leaves, chopped into 1-inch pieces
  • 2 Persian cucumbers, peeled, halved lengthwise and sliced
  • 1 bunch radishes, trimmed, halved and sliced
  • 1 small red onion, chopped
  • 1 (8-ounce) package Applegate Natural Grilled Chicken Breast Strips, chopped
  • 1 cup fresh flat-leaf parsley leaves, coarsely chopped
  • ½ cup fresh mint leaves, coarsely chopped
  • 1 tablespoon ground sumac
  • 3 medium ripe tomatoes, cored and chopped into ½-inch pieces
Printable Shopping List


  1. Combine the remaining ½ cup olive oil with the garlic and lemon juice in a jar.
  2. Season with salt and pepper, then seal tightly and shake well to combine.
  1. Put the chopped romaine, cucumbers, radishes, onions, chicken, parsley, mint, and sumac in a large salad bowl.
  2. Pour the dressing over the salad and toss to combine.
  3. Refrigerate the salad, covered, for at least 30 minutes, and up to 2 hours, to allow the flavors to develop.
  4. Before serving, add the tomatoes  and toss to combine.
  5. Season to taste with salt and pepper.

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