When you’re pressed for time, nothing’s faster than a hearty dinner salad. We reimagined the traditional Middle Eastern fattoush salad with the addition of fresh mint and crunchy sugar snap peas. Just add chicken, or the protein of your choice, and dinner is served!
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup plus 2 teaspoons extra-virgin olive oil
- 1 1/2 pounds thin-sliced chicken cutlets (4 to 5 pieces)
- Kosher salt and freshly ground pepper
- 1/4 cup red wine vinegar
- 1/2 teaspoon ground sumac, plus more for topping
- 6 cups chopped romaine lettuce hearts (2 heads)
- 1 pint cherry tomatoes, halved or quartered
- 6 ounces sugar snap peas, trimmed and thinly sliced
- 1/2 English cucumber, thinly sliced into half moons
- 1 1/2 cups crushed pita chips
- 1/2 cup chopped fresh mint, plus more for topping
- 4 ounces crumbled feta cheese
Instructions
- Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the skillet, in batches if necessary, and cook until browned on the bottom, about 5 minutes. Flip and cook until the chicken is cooked through, 3 to 4 more minutes. Transfer to a cutting board and tent with foil.
- Combine the remaining 1/4 cup olive oil, the vinegar, sumac, lettuce, tomatoes, sugar snap peas, cucumber, 1 cup pita chips and the mint in a large bowl. Season with salt and pepper and toss well to coat.
- Slice the chicken into strips. Divide the salad among plates and top with the chicken, feta, remaining 1/2 cup pita chips and more mint. Sprinkle with more sumac, if desired.
Nutrition Facts
| Calories | 600 |
| Total Fat | 30 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 123 milligrams |
| Sodium | 974 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 7 grams |
| Sugar | 6 grams |
| Protein | 50 grams |
Reviews
This main dish salad was very good and easy on a busy day. It was especially quick because I used leftover roasted chicken that I had frozen specifically for this meal. I served the dressing and pita chips on the side to keep the leftovers from getting wilty. The sumac adds a wonderful zing. Use it if you can find it!