Crispy Pita Salad with Sumac Chicken — Fattoush Salad with Chicken
Levantine chopped salad of crisp pita, cucumber, tomato, radish, and herbs over sumac chicken, dressed with pomegranate molasses and Aleppo pepper.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g chicken thighs into 2.5cm pieces. Mix with 20ml olive oil, 10ml lemon juice, grated garlic, 2 tsp sumac, 0.75 tsp cumin, 0.5 tsp Aleppo pepper, 1 tsp salt; rest 5 minutes. Whisk pomegranate dressing: 20ml molasses, 20ml olive oil, 10ml lemon juice, grated garlic, 1 tsp sumac, 0.5 tsp Aleppo pepper, 0.5 tsp salt until emulsified. Dice cucumber, tomato, radishes, red onion; chop parsley and mint; slice Romaine into 2cm ribbons. Tear 60g pita into 2cm pieces.
Bake
Heat oven to 200C. Toss pita with 5ml olive oil, spread on a tray, bake 6 minutes until deep golden and crisp. While pita bakes, heat a skillet over medium-high 1 minute.
Sear
Place marinated chicken in hot skillet in a single layer, sear 4–5 minutes turning once, until deeply caramelised and cooked through. Transfer to a plate.
Build
Combine cucumber, tomato, radishes, red onion, parsley, mint, and Romaine in a wide bowl. Pour dressing over and toss 20 seconds until evenly coated.
Plate
Divide dressed salad between two wide bowls, top each with warm chicken, scatter crisp pita and 20g pomegranate seeds across each, and serve with a lemon wedge alongside.
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