Fattoush Salad with Chicken

Fattoush Salad with Chicken – a delicious Lebanese salad with a special spice called sumac, with chicken and mint. This salad is to die for.

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A few years ago, I used to work at a bank in Troy, MI and there used to be a Lebanese restaurant, not sure if it’s still around, but it was called La Shish. That’s where I had my first Fattoush Salad. It was amazing, delicious, probably the best salad I ever had in my life. Well since then we moved to Calgary, and I haven’t been to a Lebanese restaurant since. Not sure how or what happened, but I got a craving for one of those beautiful and scrumptious Fattoush Salads. I remember at the restaurant they used to make them with no meat, or some sort of deli meat or chicken, so I decided to make mine with chicken.

The ingredients for this salad are very basic, but I’m not sure what makes it so special, I have to say this Fattoush Salad is my favorite salad. I really encourage you to try it, it’s wonderful, refreshing, and if you’re on a diet, you can’t go wrong.

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I mean look at those colors, so vibrant, the salad looks and tastes amazing.

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5.0 from 3 reviews
Fattoush Salad with Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 english cucumber
  • 1 green bell pepper
  • 3 medium tomatoes
  • 6 green onions
  • 1 boneless skinless chicken breast cut in small strips
  • 2 flour tortillas cut in small pieces (or a few tortilla chips)
  • ⅓ cup of chopped cilantro
  • ⅓ cup of chopped parsley
  • 1 tbsp finely chopped mint
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • salt and pepper to taste
  • 1 tbsp sumac
Instructions
  1. In a small saute pan, add chicken with a bit of olive oil and saute until cooked. You may add salt and pepper on the chicken as well.
  2. After the chicken is done, in the same pan, add the tortillas that have been cut in small pieces and fry for a bit until they are nice and crisp.
  3. Next chop all the tomatoes, cucumbers, green peppers and onions in small cubes.
  4. Add them all to a large bowl. Add the cilantro, parsley and mint.
  5. In another bowl, whisk the olive oil, lemon, salt and pepper and sumac until it turns thick.
  6. To the large bowl, add the chicken and the tortilla chips and pour the dressing over everything.
  7. Toss well. You can add the tortilla chips after, so they don't become soggy.

 

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Comments

  1. Randah says

    Where is your romaine lettuce? That is the like the main ingredient of fattoush :) An alternative (authentic one- I’m lebanese) to the nacho chips is Pita bread either dried out over night, baked in the oven until crisp or deep fried…I deep fry mine so it stays crispy longer. Another thing I do is replace the lemon juice with apple cider vinegar, it gives it a nice zing!

    • Tija mujais says

      I am lucky to be married to a Lebanese man and have been fortunate to have learned classic recipes from the masters! …. His mother and numerous amazing lebanese cooks!
      The fettush dressing i make has been handed down, i make it in big batches and use it as almost a “mother dressing”.
      Thought i might share:
      Juice of 2 lemons
      1/3 cup water
      1 cup olive oil
      1 tbs. honey or agave nectar
      2 cloves of garlic…. Smashed only
      4 sprigs of thyme
      Salt and pepper.

      Put all in a jar, shake, let flavors marry for 6 hrs before using.

      I add sesame oil or soy sauce to it if i want a sressing with an Asian flair, or cayenne pepper to give it heat.
      Enjoy!!!!

  2. kittenheel says

    I lived in Farmington Hills and I loved La Shish as well. I’m in CA now, so there’s no shortage of Lebanese/Middle Eastern food here, yet I still miss La Shish. They had something special. Thanks for sharing this recipe. I’ll definitely try it!

  3. Janie says

    I must say, the picture and write up of this wonderful salad was exactly what I envisioned! It was such a cool relief with the cucumbers the mint and all the other welcoming veggies. It is so hot and dry in Texas this year and it just was exactly what we needed. Thank you for sharing your recipes. I love your website!

  4. Leone Evrenos says

    I can’t stop eating Fattoush salad and make it 3-4 days a week however there is one important ingredient left out in this recipe and that is Sumac. It’s a sour berry that’s dried and ground into a wonderful lemony spice, the deep red colour looks and tastes wonderful when mixed into the olive oil and lemon juice and garlic dressing. The Lebanese and Turks use this profusely, since I’ve discovered it I can’t get enough! try it in this recipe, you won’t be disappointed!
    Leone

  5. Tory says

    This looks so good, I have never had fattoush salad, but I will try it this weekend. It looks just gorgeous.

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