Grilled Chicken and Pita Salad
By Jessica RudolphPublished on September 3, 2024
Time
45 minutes
Yield
Serves 4
Ingredients
7 tablespoons extra-virgin olive oil, divided2 (8-inch) pitas, split open2 tablespoons ground sumac, divided2 1⁄4 teaspoons table salt, divided4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed2 tablespoons lemon juice 1 tablespoon pomegranate molasses 3 romaine lettuce hearts (18 ounces), halved and sliced thin1 pound tomatoes, cored and cut into 3⁄4-inch pieces1 English cucumber, quartered lengthwise and sliced thin crosswise1⁄2 cup chopped fresh mint
Before You Begin
This salad is inspired by fattoush, a Levantine salad with crispy pita chips. Sliced scallions make nice additions, if you have them.
Instructions
- Brush 3 tablespoons oil over inner surface of pitas. Sprinkle with 1 teaspoon sumac and ¼ teaspoon salt. Pat chicken dry with paper towels and sprinkle with 2 teaspoons sumac and 1 teaspoon salt.
- Grill chicken over hot fire until browned and meat registers 160 degrees, about 5 minutes per side. Transfer to plate and tent with foil. Grill pitas until crisp and lightly charred, about 2 minutes per side.
- Whisk lemon juice, pomegranate molasses, and remaining ¼ cup oil and 1 teaspoon salt together in large bowl. Add lettuce, tomatoes, cucumber, mint, and remaining 1 tablespoon sumac. Break or cut pitas into bite-size pieces and add to bowl. Toss salad to combine, then season with salt to taste. Slice chicken ½ inch thick and serve over salad.
Time
45 minutesYield
Serves 4Ingredients
7 tablespoons extra-virgin olive oil, divided
2 (8-inch) pitas, split open
2 tablespoons ground sumac, divided
2 1⁄4 teaspoons table salt, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 tablespoons lemon juice
1 tablespoon pomegranate molasses
3 romaine lettuce hearts (18 ounces), halved and sliced thin
1 pound tomatoes, cored and cut into 3⁄4-inch pieces
1 English cucumber, quartered lengthwise and sliced thin crosswise
1⁄2 cup chopped fresh mint
Ingredients
7 tablespoons extra-virgin olive oil, divided
2 (8-inch) pitas, split open
2 tablespoons ground sumac, divided
2 1⁄4 teaspoons table salt, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 tablespoons lemon juice
1 tablespoon pomegranate molasses
3 romaine lettuce hearts (18 ounces), halved and sliced thin
1 pound tomatoes, cored and cut into 3⁄4-inch pieces
1 English cucumber, quartered lengthwise and sliced thin crosswise
1⁄2 cup chopped fresh mint
Ingredients
7 tablespoons extra-virgin olive oil, divided
2 (8-inch) pitas, split open
2 tablespoons ground sumac, divided
2 1⁄4 teaspoons table salt, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 tablespoons lemon juice
1 tablespoon pomegranate molasses
3 romaine lettuce hearts (18 ounces), halved and sliced thin
1 pound tomatoes, cored and cut into 3⁄4-inch pieces
1 English cucumber, quartered lengthwise and sliced thin crosswise
1⁄2 cup chopped fresh mint
Why This Recipe Works
Ground sumac and pomegranate molasses both added bright, tangy sweetness to this meal-worthy salad.
Before You Begin
This salad is inspired by fattoush, a Levantine salad with crispy pita chips. Sliced scallions make nice additions, if you have them.
Instructions
- Brush 3 tablespoons oil over inner surface of pitas. Sprinkle with 1 teaspoon sumac and ¼ teaspoon salt. Pat chicken dry with paper towels and sprinkle with 2 teaspoons sumac and 1 teaspoon salt.
- Grill chicken over hot fire until browned and meat registers 160 degrees, about 5 minutes per side. Transfer to plate and tent with foil. Grill pitas until crisp and lightly charred, about 2 minutes per side.
- Whisk lemon juice, pomegranate molasses, and remaining ¼ cup oil and 1 teaspoon salt together in large bowl. Add lettuce, tomatoes, cucumber, mint, and remaining 1 tablespoon sumac. Break or cut pitas into bite-size pieces and add to bowl. Toss salad to combine, then season with salt to taste. Slice chicken ½ inch thick and serve over salad.
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