Chicken Tawook Fattoush Salad
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
377 kcal
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Course
Salad
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Cuisine
Mediterranean
Chicken Tawook Fattoush Salad
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My family’s favorite Lebanese salad becomes a main dish with tender, juicy chicken tawook and crispy za’atar-scented baked pita chips.
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Ingredients
Fattoush Salad
- 4 cups romaine (chopped)
- 1 large tomato (diced)
- 1 cup cucumber (diced)
- ½ cup red onion (thinly sliced)
- 3 radishes (thinly sliced, optional)
- ¼ cup parsley (minced)
Pita Chips
- 1 large pita (cut in small triangles)
- 1 tablespoon olive oil
- 1 tablespoon za'atar
- ½ teaspoon salt
Fattoush Salad Dressing
- ¼ cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon za'atar
- 1 teaspoon sumac
- 1 teaspoon dried mint
- 1 clove garlic (minced)
- salt and pepper (to taste)
Chicken Tawook
- 1 pound boneless skinless chicken breasts (cut in 1-inch pieces)
- 1 lemon (juiced)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Begin by marinading the chicken: in a medium bowl, whisk together lemon juice, olive oil, garlic, salt and pepper. Add chicken cubes to the bowl and toss well. Marinate for 20 minutes.
- While chicken is marinading, preheat oven to 350 degrees. Place the pita pieces in a medium bowl and toss well with olive oil, salt and za'atar. Line a baking sheet with foil and spray with nonstick cooking spray. Spread pita in a single layer then bake until crispy, about 10-12 minutes or until golden brown.
- To prepare the salad, place all of the veggies in a large bowl (romaine through parsley) then sprinkle with the baked pita chips, gently crunching them up in your hands. Drizzle salad with the dressing ingredients then toss well.
- To cook the chicken, place a large skillet over medium-high heat. Once warmed, add the chicken. Saute chicken until golden brown, stirring frequently, about 9-12 minutes.
- To serve, place fattoush salad on a large plate and add chicken on top right before serving.
Notes
- I love making this salad with leftover, cold chicken tawook but if you are using warm chicken, wait to top the salad until just before serving to avoid wilting the lettuce.
- You can whisk the salad dressing in a small bowl but I typically skip that step and just drizzle over the salad greens directly.
Nutrition Information
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Serving
2cups
Calories
377kcal
(19%)
Carbohydrates
21g
(7%)
Protein
28g
(56%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
1098mg
(46%)
Potassium
851mg
(24%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
4945IU
(99%)
Vitamin C
40mg
(44%)
Calcium
109mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 377kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1098mg | 46% |
| Potassium | 851mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 4945IU | 99% |
| Vitamin C | 40mg | 44% |
| Calcium | 109mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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