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Chicken Tawook Fattoush Salad

My family’s favorite Lebanese salad becomes a main dish with tender, juicy chicken tawook and crispy za’atar-scented baked pita chips.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 377 kcal
Course: Salad
Cuisine: Mediterranean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.