FATTOUSH SALAD WITH GRILLED CHICKEN
Make this traditional Middle Eastern Dish at home using this Fattoush Salad Recipe. Optional grilled chicken can be added to make it a complete meal with crispy pita chips on top too!
Provided by Davida Lederle
Categories Dinner
Time 30m
Number Of Ingredients 18
Steps:
- If making pita chips preheat oven and follow instructions in this post.
- Place chicken in a bowl and top with olive oil, garlic powder, paprika, za'atar + sea salt. Let marinate for 20 minutes.
- Meanwhile, combine all chopped veggies in a large bowl (cherry tomatoes, cucumber, romaine, radishes, scallions, parsley + mint). Stir well.
- Top with olive oil, lemon juice, sumac and salt and pepper. Let sit while you cook the chicken.
- Preheat grill on medium-high (should reach at least 450 degrees F).
- Place chicken directly onto grill and cook for 5-6 minutes on each side.
- Remove from grill and cut into bite-sized chunks.
- Add chicken to salad and stir to combine.
- Plate salad into bowls and top with crushed pita chips.
- Store salad in fridge for several days. Keep pita chips separate and add only before eating.
LEBANESE FATTOUSH SALAD WITH GRILLED CHICKEN
Fattoush is a popular salad in Lebanon made with mixed greens, a lemony vinaigrette and pita bread pieces. Toasting the pita adds crunch and a sprinkle of ground sumac-which grows wild all over Lebanon-adds depth. Let the salad sit for a bit to let the pita soak up the lemony dressing. From EatingWell: EatingWell for a Healthy Heart Cookbook.
Provided by kitty.rock
Categories < 60 Mins
Time 35m
Yield 6 Salads, 6 serving(s)
Number Of Ingredients 15
Steps:
- TO PREPARE SALAD:
- Preheat oven to 350°F
- Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac.
- Bake until golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
- Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl.
- Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes.
- TO PREPARE CHICKEN:
- Meanwhile, preheat grill to medium-high. Rub the chicken with oil and season with salt and pepper.
- Grill until no longer pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.)
- Slice the chicken thinly and serve on top of the salad.
- NOTE:.
- The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.
- DIETARY EXCHANGES: 1 starch, 1 vegetable, 1 fat, 3 lean meat (1 Carbohydrate Serving).
Nutrition Facts : Calories 286.1, Fat 10.2, SaturatedFat 1.6, Cholesterol 65.8, Sodium 454.6, Carbohydrate 19.9, Fiber 5.1, Sugar 5.4, Protein 30.4
BARBECUED SUMAC CHICKEN
The best chicken marinade you'll ever try!
Provided by Hilda Sterner
Categories Main Dish
Time 45m
Number Of Ingredients 9
Steps:
- Mix all the ingredients, except the chicken, and pour into a large plastic ziplock bag.
- Defrost the chicken, if frozen, and rinse thoroughly.
- Add the chicken to the marinade bag, making sure all the pieces are immersed in the marinade. Marinate for at least four hours, or overnight.
- Barbecue chicken until cooked through, turning the chicken pieces a few times to make sure they cook evenly. The skin should be nice and crispy, but not burned.
Nutrition Facts : ServingSize 2 pieces, Calories 614 kcal, Carbohydrate 4 g, Protein 38 g, Fat 48 g, SaturatedFat 12 g, Cholesterol 190 mg, Sodium 1144 mg, Fiber 1 g
GRILLED LEMON CHICKEN
Provided by Ina Garten
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
- Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
- Skewer with wooden sticks.
SUMAC CHICKEN BREASTS
I have taken this recipe from Moxie's Sumac Salmon #61262 because we loved it so much and wanted to try sumac with chicken. It worked! Just love the flavour of sumac, wish it hadn't taken me so long to discover it. Marinating time isn't included in prep. time - I didn't have time to marinate for more than 15 minutes tonight and it was still wonderful.
Provided by Ninna
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Rub sumac into the chicken breasts and pour balsamic vinegar over and marinate for 30 to 60 minutes in the fridge.
- Spray oven tray with olive oil spray or use baking paper lined tray and bake in 180degC (350degF) oven for 20-30 minutes or until cooked, depending on thickness of chicken breast.
- This can also be cooked on the stove top or bbq.
CHICKEN WITH LEMONS, SUMAC & SPICED YOGURT
Love roast chicken but want to give it a summer twist? John Torode, MasterChef judge and chef shows you how
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h40m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Two things happen to the chicken. First, season the inside. In a bowl mix the lemons, olives, shallots and garlic with half the sumac and some salt. Scrunch them all together and add 1 tbsp of water. Open the bird up and pour the mix into the cavity.
- Then the outside. Take the oil and the rest of the sumac and rub onto the chicken, massaging it into every part possible. Roast for 11⁄2 hrs or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the leg.
- While the chicken is cooking, mix all the ingredients for the spiced yogurt with some salt - if you like it a little milder, deseed the chilli before slicing it. Carve the chicken and serve topped with a dollop of the yogurt.
Nutrition Facts : Calories 537 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 56 grams protein, Sodium 0.66 milligram of sodium
EASY GRILLED LEMON CHICKEN
I learned to make this when I was vacationing in Bermuda after high school. It has been 18 years, and this is still one of our favorite dishes ever! My children ALL love it - from the toddler to the teen! And it's so easy that even my non-cooking husband can whip this up! The longer you marinate the chicken, the better it is!
Provided by MelindaG
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 42m
Yield 4
Number Of Ingredients 5
Steps:
- Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours.
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Drain and discard marinade from the bag, and place chicken on preheated grill. Cook until chicken is no longer pink and juices run clear, 6 to 8 minutes on each side.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 5.3 g, Cholesterol 97 mg, Fat 4.1 g, Fiber 0.4 g, Protein 37.6 g, SaturatedFat 1.2 g, Sodium 1888.8 mg, Sugar 1.3 g
LEMONY CHICKEN
Lemony chicken that is sure to please!
Provided by Melanie Greer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
- Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 22.1 g, Cholesterol 102.4 mg, Fat 29.5 g, Fiber 4.6 g, Protein 29.4 g, SaturatedFat 10.2 g, Sodium 441.4 mg, Sugar 0.2 g
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LEBANESE FATTOUSH SALAD WITH GRILLED CHICKEN - EATINGWELL
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Servings 6Calories 294 per servingTotal Time 45 mins
- To prepare salad: Preheat oven to 350F. Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
- Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes.
- To prepare chicken: Meanwhile, preheat grill to medium-high. Rub the chicken with oil and season with salt and pepper. Grill until no longer pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.) Slice the chicken thinly and serve on top of the salad.
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