Name: Chicken with Spring Fattoush
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
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

Directions

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.

Photograph by Andrew Purcell

Chicken with Spring Fattoush

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages