Name: Rotisserie Chicken Fattoush Salad with Sumac Vinaigrette
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 3 to 4 servings
Ingredients: 1 garlic clove, finely chopped; 2 tablespoons (30 grams) white wine vinegar; Juice of 1 lemon; 3/4 teaspoon ground sumac; 1/2 cup (100 grams) extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 large pitas, torn into bite-size pieces; 2 tablespoons (25 grams) extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 head of butter/Bibb lettuce, leaves separated, or 6 to 8 ounces (170 to 226 grams) chopped romaine; 2 Persian cucumbers, thinly sliced; 4 radishes, thinly sliced; 2 scallions, cut into 1-inch pieces; 2 avocados, pitted, peeled, and thickly sliced; 1/2 cup pickled sliced onions or 1/4 medium red onion, thinly sliced; Meat from half a rotisserie chicken, coarsely chopped; 1 handful each of coarsely chopped dill, flat-leaf parsley, and mint leaves; Flaky salt, optional

Directions

Arrange an oven rack in the middle position. Preheat the oven to 450 degrees F.
To make the dressing, in a large measuring cup, whisk together the garlic, white wine vinegar, lemon juice, and sumac. Drizzle in the olive oil while whisking continuously to emulsify. Season to taste with salt and pepper. Set aside.
Toss the pita with the olive oil, a pinch of salt, and a few turns of pepper and spread out on a rimmed sheet pan. Toast in the oven until browned and toasty; Begin checking for doneness at 5 minutes. Let cool slightly.
In a large bowl, gently toss together the lettuce, cucumbers, radishes, scallions, avocados, onions, pita croutons, chicken, and herbs, and dress to taste. Sprinkle with a little flaky salt if desired and enjoy.

Rotisserie Chicken Fattoush Salad with Sumac Vinaigrette

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